| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | md | Onion |
| 1 | tb | Oil |
| 2 | lg | Carrots |
| 2 | Potatoes | |
| 1/2 | c | Baby lima beans |
| 1/4 | c | Adzuki or red kidney beans |
| 1/4 | c | Green lentils |
| 1/4 | c | Orange lentils |
| 1/4 | c | Yellow split peas |
| 1 | Handful green split peas | |
| 1 | Zuccini | |
| 1 | tb | Salt |
| Pepper, garlic powder, and basil to taste | ||
| 1/4 | c | Small macaroni, such as tubettini |
INSTRUCTIONS
Source: My own Peel and cut all vegetables. Saute onions in oil. Add carrots and potatoes. Add water to cover. Mix. Add rest of ingredients, except spices and macaroni. Add about 8 cups of water. Water should cover all ingredients, plus about 2 inches. Add salt. Boil for 2 minutes, skim off scum from top. Add spices, lower flame, and simmer, covered, for 2 - 4 hours. Last 1/2 hour, add macaroni. Note: Vegetables may be added or deleted as wished. Some suggestions: Leek, parsnip, turnip, celery, green beans, broccoli. Posted to JEWISH-FOOD digest V97 #050 by Unkap@aol.com on Feb 13, 1997.
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