Thursday, March 25, 2010


1 cup celery including leaves, minced
1 yellow onion, minced
4 carrots, finely chopped
4 TBS butter
1/2 cup garbanzo beans
1/2 cup kidney beans
1/2 cup whole dried peas
1/2 cup white pea beans
1 yellow onion, coarsely chopped
4 carrots, sliced
2 large celery stalks, sliced
1 green bell pepper, chopped
1/2 cup pearled barley
1 cup shell macaroni
1 TBS Parsley, minced
1 tsp oregano
1 tsp basil
2 tsp basil
2 tsp soy sauce
1/8 tsp pepper
1/2 cup Parmesan Cheese, finely grated

Saute minced onion, celery, and carrot in butter until brown. Add peas and beans. Add 3 quarts water.

Cook slowly 2 1/2 hours or until beans are almost done. (Garbanzo beans will stay firm longest) Add remaining vegetables, barley, and spices. Add another cup water if liquid level seems low. Simmer one hour.

Add macaroni noodles and one more cup of water. Simmer 20 minutes. Ladle soup into bowls. Sprinkle with Parmesan Cheese.

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