INGREDIENTS
1 small
onion
1/2 lb
carrots
1 head
escarole
1 tbsp
worcestershire sauce
1 tsp
onion powder
1 tsp
garlic salt
1 tsp
montreal steak seasoning
8 tsp
chicken bullion granules
8 cups
water *not needed until day of cooking
1/2 cup
pasta *not needed until day of cooking