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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 13 |
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After my son went goose hunting, I had to cook what he brought home. So I got ingredients together and came up with this chunky soup. It's chock-full of pasta and vegetables, relates Loretta Fenrich of Bonney Lake, Washington. Ingredients:
2-1/4 cups cubed uncooked goose |
1 pound red potatoes, cubed |
1 large onion, chopped |
1 each medium green, sweet yellow and red peppers, chopped |
2 medium carrot, cut into 1/2-inch slices |
1 cup water |
3 garlic cloves, minced |
2 teaspoons dried basil |
salt and pepper to taste |
1 can (15 ounces) tomato sauce |
1 can (14-1/2 ounces) italian stewed tomatoes |
2 cups uncooked elbow macaroni |
Directions:
1. In a 5-qt. slow cooker, combine the goose, potatoes, onion, peppers, carrots, water, garlic, basil, salt and pepper. Cover and cook on high for 4 hours or until meat is tender.
2. Stir in tomato sauce and tomatoes; cook 1 hour longer. Just before serving, cook macaroni according to package directions; drain. Stir into the soup. Yield: 13 servings (about 3 quarts).
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