Homestead Supelli
📜 Collection: GC | ✍️ Attribution: Frank Bregante | 📂 Category: Soups A hearty, traditional homestead-style soup featuring a rich tomato base, tender vegetables, and savory meats simmered to perfection. This rustic recipe hails from January 1979 by Frank Bregante.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 4 hours | None | 6–8 Servings |
🔪 Key Equipment
- Large pot
- Cutting board
- Chef’s knife
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Can | Homestead Supelli | Or similar pasta |
| 2 Large Cans | Tomato Sauce | None |
| 1 | Beef Bouillon Cube | Or stew meat |
| As Needed | Wine | For marinating |
| 1 | Carrot | Chopped |
| 1 | Green Pepper | Chopped |
| 1 | Chili Pepper | Mild |
| 1.5 Cans | Ortega Chiles | Diced |
| 1 | Onion | Chopped |
| 2 Cloves | Garlic | Minced |
| 2-3 | Zucchini | Or bitter squash |
| 1/2 pound | Mushrooms | Fresh |
| 1 Can | Tomatoes | Half whole, half halved |
Instructions
Step 1: Prep and Marinate
- If using stew meat, marinate it in wine for several minutes until well coated.
Step 2: Combine and Simmer
- Combine the 1 can homestead supelli, 2 large cans tomato sauce, 1 beef bouillon cube, 1 carrot, 1 green pepper, 1 mild chili pepper, 1.5 cans ortega chiles, 1 onion, 2 cloves garlic, 2-3 zucchini, 1/2 pound mushrooms, and 1 can tomatoes in a large pot.
- Bring the mixture to a gentle simmer and cook on low for 3-4 hours until the vegetables are tender, the flavors are deeply melded, and the stew is rich and fragrant.
💡 Make-Ahead & Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Original Recipe Scan
