Six bean minestrone

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

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