- 1 cup dry beans
4 quarts plus 4 to 6 cups water -- divided
1/4 cup olive oil
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup McCormick(r) Instant Chopped Onions
1 tablespoon McCormick(r) Parsley Flakes
1/8 teaspoon McCormick(r) Instant Minced Garlic
1 can whole tomatoes -- (28 ounces) cut into small pieces 1/2 lb spinach -- washed, stems
removed, and torn into bite- size pcs. 1 cup peeled -- diced potato
1 cup chopped cabbage
1 cup chopped zucchini
1/2 cup elbow macaroni
1 tablespoon McCormick(r) Beef Flavor Base
1 tablespoon McCormick(r) Season-All Seasoned Salt
1 teaspoon McCormick(r) Ground Thyme
1/4 teaspoon McCormick(r) Italian Seasoning
1/4 teaspoon McCormick(r) Ground Black Pepper
1/8 teaspoon McCormick(r) Rubbed Sage
Grated Parmesan cheese to serve
4-quart bowl, add
2 quarts water, and soak overnight. Drain and rinse thoroughly. If preferred, follow instructions for quick-soaking method on package of beans.* Place
2 quarts fresh water and beans in Dutch oven or large saucepan. Heat to boil, reduce heat, cover, and simmer
2 1/2 to 3 hours or until beans are tender.Heat oil in skillet. Add celery, green bell pepper, chopped onions, parsley, and minced garlic. Saut? but do not brown. Add to beans.* Add remaining ingredients except water and cheese to beans. Cover and simmer
30 minutes.Add
4 to 6 additional cups water, depending on consistency desired. Cook until heated through.Ladle into soup bowls and sprinkle with Parmesan cheese.* Tip:This is a thick soup. If desired, thin with additional boiling water to desired consistency.
12 servings,
1 cup each or 6 2 cup main meal servings.
Due to the fact some of McCormick's products are not available in Canada I have substituted OXO Low Sodium Beef bouillon packets for McCormick(r) Beef Flavor Base also did not use seasoned salt to lower sodium. This soup is a excellent cold weather soup.
