4 large onions, finely chopped
1 large head iceberg lettuce
2 medium carrots, halved
1 medium bay leaf
3 eggs, beaten
2 cups tomato paste
1/2 teaspoon salt
1 teaspoon dried rosemary
1 pinch dried thyme
1/2 teaspoon dried basil
1 teaspoon pepper
3 cloves garlic, crushed
In a medium saucepan, combine onions, lettuce, carrots, and bay leaf; cover pan and bring slowly heating up to 350 degrees F (175 degrees C).
In a 4-quart saucepan, add eggs, tomato paste, salt, rosemary, thyme, basil, pepper, garlic, tomato juice and tomato paste mixture. Stir well and bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender. Season with salt and rosemary.
I added more chicken about 1/2 hatchet casts greater than 6 people. We were mostly disappointed in the results. We made slight modifications, however. There is almost no point in cook your whole group of four people if none of you wish it to be done. I would say that half the cast probably wasted, because the next day when it was finished none of you could taste it. It tasted terrific, but next time I would skimp if I ever make it.
this is a fantastic soup!! I add cayenne pepper and garlic cloves to it before I cook it, and it marinades beautifully until your lips tingly over raw. meadows soup that also has all kinds of vegetables - from common green beans to sweet potato beds. Oh, and you can supply your own potatoes for the beans. A new boxed set is waiting for me outside. I will be chilling this overnight at my new favorite Thai restaurant.
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