“This is an extremely thick hardy soup, a whole meal in a bowl. We usually have some raw vegetables with dip and some good crusty bread with it. It freezes very well. I've had this recipe for sometime now. I believe it came from the first year of the Taste of Home magazine, but I'm not positive.”
READY IN:
1hr 35mins
SERVES:
7-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute meats with onions and garlic in large soup kettle.
  2. Drain excess grease.
  3. Add next 10 ingredients.
  4. Bring to a boil, reduce heat, cover and simmer 60 minutes, stirring occassionally.
  5. Add peas and olives,cook, uncovered for 10 minutes.
  6. Remove bay leaf.
  7. Sprinkle each serving with parmesan cheese.

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