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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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A very hearty version of my favorite soup. Add crushed red pepper to turn up the heat. It's delicious!! Perfect comfort food for a cold winter's day! Ingredients:
1 (15 ounce) can dark red kidney beans, rinsed and drained |
1 (15 ounce) can light kidney beans, rinsed and drained |
1 (15 ounce) can chickpeas, drained |
1 (15 ounce) can peas, drained |
1 (28 ounce) can petite diced tomatoes |
1 (28 ounce) can tomato sauce |
6 carrots, sliced |
4 stalks celery, sliced |
1 large onions or 2 medium sized onions, diced |
6 idaho potatoes, skinned and cubed into bite-size pieces |
4 cups beef stock |
2 tablespoons olive oil |
1 tablespoon minced garlic |
4 tablespoons chopped fresh parsley |
1 tablespoon dried oregano |
1 tablespoon fresh basil |
1 pinch sage |
5 bay leaves |
salt and pepper |
crushed red pepper flakes (optional) |
1/2 lb macaroni |
Directions:
1. Saute celery, onion, carrots, and garlic in olive oil until carrots are beginning to soften (about 8-10 minutes)
2. In large stock pot, combine kidney beans, chick peas, peas, tomaotes, tomato sauce, beef stock, and the sautéed celery, carrots, onion and potatos and stir.
3. Add parsley, oregano, basil, sage, bay leaves, salt pepper and crushed red pepper.
4. Simmer, stirring occaisionally, for 1 to 1/2 hours, or until potatos and carrots reach desired consistency.
5. While simmering soup, prepare macaroni according to package directions.
6. Serve soup with desired amount of the cooked macaroni.
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