| 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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