| 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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