Yield: 30 servings
Measure | Ingredient |
---|---|
½ cup | Pinto beans, dried |
½ cup | Northern White beans, dried |
½ cup | Lima beans, dried |
½ cup | Pink beans, dried |
½ cup | Red beans, dried |
10 cups | Water |
½ cup | Garbanzo beans, canned |
1 \N | Onion |
1 clove | Garlic, minced |
2 cups | Celery, chopped |
¼ cup | Parsley, chopped |
4 cups | Tomatoes, stewed |
2 cups | Cabbage, shredded |
5 cups | Zucchini, thinly sliced |
Soak all beans except garbanzos in 10 cups water as necessary. Change water before cooking beans. Cook beans 2-3 hours or until done. Add garbanzos and heat thoroughly. Saute onion, garlic, celery and parsley in a pan with vegetable stock. Add to cooked beans. Add tomatoes. Simmer covered for 45 minutes. Add cabbage and squash. Add enough water to equal 7 quarts of soup. Cook until zucchini and cabbage are done. Serves 30. Calories: 140 Fat: 0 gm 0% fat From: Stop the Insanity by Susan Powter Submitted By ROBERTA THOMPSON On 02-02-95