| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Greek |
Soups |
12 |
Servings |
INGREDIENTS
| 2 |
md |
Onions, chopped |
| 2 |
|
Stalks celery, chopped |
| 2 |
cl |
Garlic, minced |
| 5 |
c |
Chicken stock |
| 2 |
|
Carrots, chopped |
| 1 |
|
Red bell pepper, chopped |
| 1 |
cn |
(16oz) no salt added tomato sauce |
| 1/4 |
ts |
Pepper |
| 2 |
cn |
(1 lb) garbanzo beans, rinsed and drained |
| 1 |
c |
Cooked white kidney beans, rinsed and drained |
| 1 |
tb |
Chopped parsley |
INSTRUCTIONS
Saute onions, celery and garlic in 1/2 cup stock in a large saucepan until
soft. Add carrots, bell pepper, tomato sauce, pepper and remaining stock.
Simmer 20 minutes. Add 1 cup garbanzo beans and the kidney beans. Cook 2-3
minutes. Puree half the mixture in a food processor fitted with the metal
blade and return to pan. Add remaining garbanzo beans and parsley. cook 5
minutes. Serve hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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