| 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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