Yield: 12 Servings
|2 mediums||Onions, chopped|
|2 \N||Stalks celery, chopped|
|2 cloves||Garlic, minced|
|5 cups||Chicken stock|
|2 \N||Carrots, chopped|
|1 \N||Red bell pepper, chopped|
|1 can||(16oz) no salt added tomato sauce|
|2 cans||(1 lb) garbanzo beans, rinsed and drained|
|1 cup||Cooked white kidney beans, rinsed and drained|
|1 tablespoon||Chopped parsley|
Saute onions, celery and garlic in ½ cup stock in a large saucepan until soft. Add carrots, bell pepper, tomato sauce, pepper and remaining stock.
Simmer 20 minutes. Add 1 cup garbanzo beans and the kidney beans. Cook 2-3 minutes. Puree half the mixture in a food processor fitted with the metal blade and return to pan. Add remaining garbanzo beans and parsley. cook 5 minutes. Serve hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini