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CATEGORY CUISINE TAG YIELD
Meats, Grains Dutch Soups 8 Servings

INGREDIENTS

1/2 c Oil
1 Clove garlic
2 c Onions; chopped
1 c Celery; chopped
4 tb Parsley
6 oz Tomato paste
1 Cube beef bouillon
9 c Water
2 lg Carrots; peeled and sliced
1/2 Head cabbage; cut up
2 ts Salt
1/2 ts Pepper
1 cn Kidney beans
10 oz Peas
10 oz Green beans
3/4 c Pasta; small

INSTRUCTIONS

In Dutch oven, saute garlic, onion, celery and parsley in oil for 15
minutes. Add paste, bouillon, water, cabbage, carrots, salt, pepper, and
kidney beans, simmer for 2 hours. Add remaining ingredients and cook
another 20 minutes. Serve with Parmesan cheese.
Recipe by: Bev Sagath
Posted to MC-Recipe Digest V1 #988 by "LauraG" <gaggini@gate.usaor.net> on
Jan 7, 1998

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