Spanish Soup (Dehy Onion

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Spanish Soup (Dehy Onion Ingredients

4 1/2 ga WATER; BOILING	1/2 lb PEPPER SWT GRN FRESH
4 lb POLISH SAUSAGE FZ	2 lb SOUP GRAVY BASE BEEF
12 3/4 lb TOMATOES # 10 CAN	2 BAY LEAVES

Instructions for Spanish Soup (Dehy Onion

1. STIR SOUP MIX INTO BOILING WATER. 2. COOK SAUSAGE UNTIL LIGHTLY BROWNED. 3. MIX PEPPERS, TOMATOES, AND BAY LEAVES WITH BROWNED SAUSAGE. ADD TO SOUP MIXTURE. 4. RETURN SOUP MIXTURE TO A BOIL. REDUCE HEAT. COVER; SIMMER 20 MINUTES. REMOVE BAY LEAVES. NOTE: 1. IN STEP 2, 4 LB PORK SAUSAGE, CRUMBLED, MAY BE USED. NOTE: 2. IN STEP 2, 10 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 OZ CHOPPED PEPPERS. NOTE: 3. IN STEP 3, 1 1/4 OZ (1 CUP) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 8 OZ FROZEN, DICED GREEN PEPPERS MAY BE USED. Recipe Number: P01700 SERVING SIZE: 1 CUP From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: OnionsCuisine: Uncategorized

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