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  • 10servings
  • 200minutes
  • 160calories

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Ingredients Jump to Instructions ↓

  1. 1 cup finely minced celery

  2. 1 cup finely minced onion

  3. 1 cup finely minced carrot

  4. 1/4 cup butter

  5. 1/2 cup garbanzo beans

  6. 1/2 cup kidney bean

  7. 1/2 cup dried whole peas

  8. 1/2 cup white pea beans

  9. 3/4 cup sliced carrot

  10. 3/4 cup coarsely chopped onion

  11. 3/4 cup sliced celery

  12. 3/4 cup chopped bell pepper

  13. 1/2 cup rice or 1/2 cup barley

  14. 1 cup shell macaroni

  15. 2 tablespoons minced parsley

  16. 1 teaspoon oregano

  17. 1 teaspoon basil

  18. 2 teaspoons soy sauce

  19. pepper

  20. parmesan cheese

Instructions Jump to Ingredients ↑

  1. Slowly saute finely minced onion, celery and carrot in butter until very brown.

  2. Add peas and beans and about 3 quarts of water.

  3. Cook slowly until beans are almost done (check garbanzos- they will take the longest) about 2 to 2 1/2 hours.

  4. Add the remaining vegetables, rice and spices and more water if necessary and cook another hour.

  5. About 20 minutes before serving time add the macaroni and more water if needed.

  6. Ladle into bowls and sprinkle with Parmesan cheese.

  7. Serve with crusty garlic bread.

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