Ingredients:
- 1 medium onion-chopped
- 4 garlic cloves-minced or 1 teaspoon dried minced garlic
- 2 carrots cut into slices
- 2 celery stalks-sliced, including tops
- 2 medium potatoes or yams, scrubbed and cut into chunks
- 1 46 oz. can low sodium, tomato juice
- 1 15 oz. can Italian styled stewed tomatoes-because I was using my canned tomatoes that I put up, I just used an extra teaspoon of Italian seasonings
- 46 oz. vegetable stock-or water
- 1 teaspoon Italian Herbs-I used 2 teaspoons
- 2 tablespoons -chopped parsley
- 1/2 teaspoon each Mrs. Dashes tomato, basil, garlic seasonings
- black pepper to taste
- I added 4 Herb Ox no sodium Beef flavorings
- 1 medium zucchini-diced
- 1/2 cup whole grain pasta shells-I used none
- 1 15 oz. can dark red kidney beans-drained and rinsed
- 1 15 oz. can great northern beans-drained and rinsed
- 1-2 cups chopped kale, collard greens or spinach
- 2 tablespoons chopped fresh basil or 2 teaspoons dried basil
- 1 tablespoon dried parsleyy flakes
Directions:
- Saute the onions and garlic. About 3 minutes or so. Ad carrots, celery, continue sauteing. 2-3 more minutes. Add potatoes, parsley, tomato juice, tomatoes, stock, Italian Herbs, black pepper, Mrs. Dash Seasonings,.
- Bring to a simmer, cover and cook 20 minutes.
- Add the pasta if using, add beans, and parsley fakes. Simmer 20 minutes more until pasta is tender.
- Add greens, cook until wilted.
- add extra tomato juice if to thick.
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