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Venus de Milo Soup

venus de milo
Most non-New Englanders have probably never heard of this soup. Actually, I’m sure there are a good number of New Englanders that also have no idea what this is. This hearty minestrone soup was made famous by a restaurant in Swansea, MA called Venus de Milo. I’ve never been there myself, but I’m pretty sure my parents went there back in the day and that’s when my mom discovered this recipe. This soup totally brings me back to my childhood. It’s so good and so easy to prepare. I keep a stock of these ingredients in my pantry and freezer at all times so that dinner can be ready in less than an hour (from start to finish) if I need something fast.

I pureed this into baby food for both boys – they loved it then and continue to eat it now. I know there are different versions of this soup floating around, but I’m pretty confident this is the best one out there. Melt in some American cheese and you have yourself a perfect fall meal. (Don’t ask why American – it just works).

Venus de Milo Soup


  • 1 lb ground beef (you can also use ground turkey)
  • 1 envelope Lipton Onion Soup mix
  • 1 bag frozen mixed vegetables (carrots, corn, peas, beans)
  • 1 can red kidney beans, rinsed
  • 1 - 28 oz. can Pastene 'Kitchen Ready'  ground tomatoes
  • 7 cups of water (equivalent to 2 - 28 oz. cans full)
  • 1/2 cup uncooked small pasta  (i.e. acini di pepe, orzo, ditalini)
  • 1 tsp sugar
  • 1 tsp salt, or more to taste
  • Black pepper, to taste


  1. Start by browning the beef in a large pot - once the meat is partially cooked, season with salt and pepper, add in the Lipton Onion Soup mix and continue to cook the meat while mixing in all the seasonings
  2. Once the meat is totally cooked add in the ground tomatoes and water - turn the heat to high to bring the liquid to a gentle boil and then reduce to a simmer
  3. Add in the frozen vegetables and bring the soup to a low boil again, then reduce to a simmer
  4. Add in 1 tsp sugar, 1 tsp salt, pepper to your taste, and the beans and uncooked pasta
  5. Bring the soup to a simmer and stir frequently so the pasta doesn't get stuck to the bottom of the pot
  6. Simmer for about 20 minutes or until the pasta is cooked - once the pasta is fully cooked, turn off the heat and cover the pot
  7. Let the soup sit for at least 10 minutes and then it's ready to enjoy (don't forget the American cheese!)

Recipe adapted from Venus de Milo

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