...and this is soup for the bread. Super easy hearty soup that can be eaten for several days Good for anytime, but best for winter.
Ingredients: 8 0z. pinto/kidney bean
Soak bean overnight, Cover and cook for 1 1/2 hour. Reserve the liquid. 1 onion, chopped
2 cloves garlic, minced
10 cup liquid (reserved bean liquid plus chicken broth)
4 carrot, cubed
2 stalks celery, chopped
2 tomatoes, peeled and chopped (I used 1 can tomato puree)
1 cup frozen corn
1 cup frozen sweet peas
2 zucchini, thinly sliced
1/4 cabbage, thinly shredded
1/2 cup carrot greens, chopped well
1/2 cup elbow macaroni
In a large pan, sautee onion and garlic until soft, add carrot, celery, corn, tomatoes, sweet peas, salt, and pepper. Cover, bring to a boil, reduce heat, simmer for 1 hour. Add cabbage, zucchini, carrot greens, and macaroni. Simmer for another 15 minutes. Serve hot.