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Vegetable-Beef Soup |
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Serves: 12 Print this Recipe1 cup northern beans, dried 1 cup split peas, dried 3 quarts water 1 soup bone, split 2 stalks celery, large, chopped 1/2 bunch parsley, fresh, chopped 2 cloves garlic, diced fine 2 onions, medium, chopped 2 potatoes, medium, chopped 2 carrots, large, sliced 1 turnips, large, chopped 2 bay leaves 1 cup tomato purée 1/2 cup green bell peppers, diced 1/2 sweet red pepper, diced 1 cup green beans, fresh or frozen, cut-up 8 ounces lasagna noodles, broken into pieces Paprika 1 teaspoon oregano 1/2 teaspoon rosemary 1 dash worcestershire sauce 1. Place beans and peas in bowl and add water to cover. Soak overnight. Drain 2. Bring 3 quarts water to boil in stockpot. Add soup bone and simmer, covered, 3 hours. Remove soup bone. 3. To broth add drained beans and split peas, celery, parsley garlic, onions, potatoes, carrots, turnip, bay leaves, and tomato puree. Simmer, covered, about 2 hours or until legumes are tender. Add green and red pepper and green beans and cook 10-15 minutes, until tender. Add noodles and cook about 7 minutes or until noodles are tender. Add paprika to taste, oregano, rosemary, and Worcestershire. Remove bay leaves before serving. Food exchanges per 1-cup serving: 2 BREAD This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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