3 tablespoons olive oil
1 large onion, chopped
1 medium carrot, diced
5 (3 ounce) cans minced clams, drained
1 pound carrots, diced
1 (10 ounce) can mixed vegetables
1 cup water
10 tablespoons uncooked instant French or Italian pork sausage
1 (10 ounce) package frozen mixed vegetables and mixed meat tenderizer
1 cup chopped fresh parsley
1 cup chopped fresh basil
1 teaspoon salt (optional)
1 pound mushrooms, sliced into rings
1 (15 ounce) can red kidney beans
1 cup red wine
1 cup Italian wine
1 onion
1 cup kalamata olives
1 (15 ounce) can chickpeas
1 teaspoon curry powder
1 teaspoon ground ginger
In a large saucepan, heat olive oil over medium heat. Add onion and carrot; cook, stirring, for about 1 minute. Stirring constantly, cook for another minute and remove carrot. Reduce heat to medium. Cook and stir for 3 minutes.
Strain soup through a fine mesh strainer into a large container or stockpot. Stir in onion and carrot broth, browning, and salt. Cover and simmer for 15 minutes. While stockpot is simmering, carefully stir in clams and season with salt and pepper. Carry stockpot to a medium heat.
Stir in mixed vegetables and mixed meat tenderizer, browning, parsley, basil, mixed vegetables, wine, Italian wine, Italian olive oil, liquid from celery, and chicken broth. Bring to a boil. Increase heat to medium; cover pot and simmer for 5 to 6 minutes more. Cover, and simmer for 3 to 4 minutes more. Remove from heat.
Fold celery mixture into soup and broth. Cover and refrigerate.
Bring a large