Tortellini Minestrone Soup - cooking recipe

Ingredients

1/2 c. cooking oil
2 c. onions, diced
2 tsp. minced garlic
1 gal. chicken or beef broth
2 large c. carrots, diced
9 oz. large zucchini, diced
9 oz. yellow squash, diced
2 (28 oz. size) cans tomatoes, cut up
3 lb. meat or cheese tortellini
1 Tbsp. oregano
1 Tbsp. basil
1 tsp. salt or to taste
1 tsp. pepper or to taste
grated Parmesan cheese
15 to 20 white potatoes (Idaho cooking potatoes or Russets are the best)
1 doz. eggs
1 very large onion, peeled and diced
1 (10 oz. size) small jar India relish (do not substitute with sweet relish)
1 small jar pimento-stuffed olives
1/2 c. Miracle Whip salad dressing (do not substitute with mayonnaise)
1 tsp. salt (for boiling water)
1 1/2 tsp. salt (for potato salad mixture)
1 1/2 tsp. pepper
1/2 head red cabbage, shredded
4 medium ripened, red tomatoes, diced large
1 medium Vidalia onion, thinly sliced
1 to 2 cucumbers, peeled and diced in large pieces
2 (16 oz. size) cans sliced beets (do not drain off juice)
1/2 c. oil
1/2 c. salad oil
1/2 c. cider vinegar
1 tsp. sweet basil leaves
1 tsp. oregano
2 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. black pepper

Preparation

Get out a very large bowl.
Shred the cabbage by hand, or in a food processor and place in bowl.
Add the diced tomatoes, sliced onions and diced cucumbers.
Add both cans of sliced beets, including all the beet juice.
Add olive oil, salad oil and vinegar.
Next, add oregano, sweet basil leaves, sugar, salt and black pepper.