Deli Soup

 I don't know about you, but I always have leftover lunchmeat & cheese after New Year's Eve and a Super Bowl party.   I decided to make soup out of the leftover's.   It made a nice hearty soup.

DELI SOUP

(serves 6-8)

Ingredients:

*1 tablespoon olive oil

*2 large carrots, peeled and chopped small

*3 stalks of celery, chopped small

*1 medium-large onion, chopped small (I uses a small red & yellow)

*3 garlic cloves, minced

*1-2 (32 ounce) chicken stock ( I use 2, so the soup is not so thick)

*1 quart stewed tomatoes

*1 tablespoon dried parsley

*1 teaspoon dried oregano 

*1 teaspoon dried basil

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 bay leaf

*2-4 cups leftover lunch meat (I use salami, pepperoni, & ham), cut into small pieces

*1-1  1/2 cups leftover cheese (I use sharp, Swiss, mozzarella, and pepper jack), cut into small pieces.

*2 cups dried pasta (I use bowtie)

Directions:

~In a large stock pot, heat up 1 tablespoon olive oil over medium heat.

~Add in 2 large chopped carrots, 3 chopped celery stalks, 1 chopped onion and sauté for about 5 minutes, stirring often.

~Add in 3 minced garlic cloves, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 tablespoon dried parsley, 1 teaspoon dried oregano, and 1 teaspoon dried basil, stirring continuously for 1 minute. 

~Stir in stewed tomatoes and 1-2 (32 ounce) containers of chicken stock.

~Stir in 2-4 cups chopped lunchmeat.

~Bring mixture to a boil, and then turn down and simmer for about 1/2 hour or until veggies are tender.

~Cook 2 cups dried pasta as directed on box, drain and add to soup.

~Stir 1 - 1 1/2 cups leftover cheese.

~Cover and allow to sit for 5 minutes.