MamasHealth.com Home Soup Recipes Angel hair Asian vegetable Baked potato Bean & bacon Bean & barley Bean & burger Beef mushroom Brazil stew Broccoli Catfish stew Chicken tortellini Classic French onion Coconut thai Corn chowder Creamy broccoli Creamy corn and turkey Creamy potato Creamy tomato Cuban black bean Dahl Garbanzo Gazpacho Ginger veggie Italian minestrone Lemon grass Laurel's pumpkin Lose your friends Meatball spinach Minestrone Miso Mulligatawny New England Oyster Oyster stew Parmesean & pea Potato leak Pumpkin Tortellini Red lentil veggie Rice & pepper Rice salmon Sausage stew San Diego gazpacho Seafood bisque Split pea Tortellini and bean Tortilla Veggie lentil Veggie stew Won ton soup Zesty califlower Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Freezing tips Meat Substitutes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	Italian minestrone Ingredients: 2 tbsp of olive oil 2 cans of peeled tomatoes 1 cup of pancetta 1 onion chopped 1 carrot diced 1 can of borlotti beans, strained and washed 3 cloves of garlic, grated 1 celery stalk, chopped 2 potatoes, diced 1 cup of macaroni 1 1/2 cups of cabbage, shredded 3 cups of beef stock 1/4 cup of chopped basil leaves 2 tbsp of tomato paste 1/4 cup of Parmesan, shaved Directions: Add the pancetta and oil in a pan a sauté them for 3 minutes on a low heat. Add the carrot, onion, celery, potato, garlic and simmer on a medium-high heat for 3 minutes. Add the beans, tomatoes, the tomato pasta and the beef stock. Bring the ingredients to a boil and then reduce the heat and simmer the soup for 45-50 minutes. Add the macaroni and cabbage and simmer for another 20 minutes. Garnish with olive oil, basil and Parmesan cheese. Serves: 4 persons       Ham and pea soup Ingredients: 2 cups of green split peas, soaked for seven hours before cooking 1/4 cup of fresh thyme 2 bay leaves 2 onions, chopped 2 celery stalks, chopped 1 large ham bone or several medium-size ham bones 1 carrot, diced 3 tbsp of olive oil Directions: Simmer the carrots, onion and celery in the oil in a pan on a medium high heat for 6-10 minutes. Add the thyme, bay leaves split peas, ham bone(s), and 2 1/2 litters of water. Simmer and stir the ingredients on a medium low heat for 2 hours. Allow for the soup to cool. Remove the thyme and bay leaves. Remove the ham bone from the soup and tear the meat away from the bone, returning it to the soup. Throw away the bones. Reheat the soup and serve. Serves: 6 persons	Conflicts with step-children My battle with migraines: A true personal story Save money in the kitchen $900 MamasHealth Scholarship
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