 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 14 |
|
This meatless soup is both economical and flavorful. Church groups could buy the ingredients in bulk and assemble mixes to give to shut-ins.—Tamra Duncan, Lincoln, Arkansas Ingredients:
1 cup small pasta shells |
3/4 cup dried great northern beans |
3/4 cup dried pinto beans |
3/4 cup dried kidney beans |
1/4 cup dried minced onion |
3 tablespoons dried parsley flakes |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/2 teaspoon dried rosemary, crushed |
1/4 teaspoon dried minced garlic |
1 bay leaf |
dash crushed red pepper flakes |
additional ingredients: |
14 cups water, divided |
1 can (28 ounces) diced tomatoes, undrained |
3 medium carrots, chopped |
1 celery rib, chopped |
1 teaspoon salt |
grated parmesan cheese, optional |
Directions:
1. Place pasta in a small resealable plastic bag; place in a 1-qt. glass jar. Layer with beans. Place seasonings in another plastic bag; place in jar. Cover and store in a cool dry place for up to 3 months. Yield: 1 batch.
2. To prepare soup: Remove seasoning packet from jar. Remove beans; sort and rinse. Set pasta aside.
3. Place beans in a Dutch oven; add 6 cups water. Bring to a boil; boil 2 minutes. Remove from heat; cover and let stand 1 to 4 hours or until beans are softened. Drain and discard liquid.
4. Return beans to the pan. Add contents of seasoning packet and remaining water. Bring to a boil. Reduce heat; cover and simmer 1 hour or until beans are tender. Add tomatoes, carrots, celery and salt; cover and simmer 30 minutes longer, stirring occasionally.
5. Stir in pasta. Cover and simmer 5-10 minutes or until pasta and carrots are tender, stirring occasionally. Remove bay leaf before serving. Garnish with cheese if desired. Yield: 14 servings (3-1/2 quarts).
|
|