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Ingredients Jump to Instructions ↓

  1. 1 1/2 cups celery,

  2. diced 1 large onion, diced

  3. 1 6oz. can tomato

  4. paste

  5. 1 28 oz. can tomatoes,

  6. crushed 1/2 cup parsley,

  7. minced 8 cups instant vegetable stock

  8. 2 tsp oil

  9. 2 bay leaves

  10. 2 tsp basil

  11. 1 1/2 tsp oregano

  12. 1/2 tsp rosemary

  13. 1/8 tsp garlic powder

  14. 1/8 tsp black pepper

  15. 1 cup cooked beans

  16. such as canned garbanzo and kidney, or frozen limas

  17. 1/2 cup raw noodles

  18. such as whole wheat, spinach, or artichoke - not too large

  19. 1/2 cup cooked barley

  20. 2 cups total combined

  21. sliced/diced fresh vegetables such as cabbage, carrots,

  22. green pepper, mushrooms, potatoes, and zucchini, or frozen

  23. peas, corn, and green beans

Instructions Jump to Ingredients ↑

  1. Spread oil over bottom of largesaucepan and sauté onion and celery until onion istranslucent.

  2. Add tomato paste, crushedtomatoes, parsley, stock, and seasonings. Heat to justbelow boiling.

  3. Add cooked beans, rawnoodles, and cooked barley. Simmer 20 minutes.

  4. In a separate pan, steamvegetables until tender using very little water and add all tosoup.

  5. Stir to mix and simmer for10 minutes or until heated through.

  6. Serves 8-10.

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