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| 2 | quarts | vegetable stock | prefferably homemade |
| 1 | quart | water | |
| 1 | pound | carrots | |
| 3 | each | onion | medium |
| 4 | each | celery | stalks |
| 3 | cups | cabbage leaves | |
| 2 | each | zucchini | medium |
| 15 | ounces | kidney beans | canned |
| 2 | ounces | pasta, macaroni | uncooked |
| 3 | tablespoons | garlic clove | minced |
| 2 | tablespoons | parsley leaves | dried |
| 1/8 | teaspoon | black pepper | |
| 3 | tablespoons | paprika | |
| 2 | tablespoons | italian seasoning | |
| 32 | ounces | tomato | canned, low sodium |
| 2 | tablespoons | olive oil | |
| 1 | each | leek | medium |
Dice the onions.
Cube the carrots. Dice the celery stalks.
Clean, split and chop the white portion of the leeks.
Wash and cut the zucchinis into bite size cubes.
Pre-cook the macaroni.
Put a large (12 quart pan) on high heat.
When hot add the olive oil, then the diced onion and garlic.
Cook stirring occasionally for about ten minutes.
Add the celery, leeks and all the dry seasonings except for the paprika.
Stirring regularly cook until the onions are clear and the celery is softening.
Add the carrots, vegetable broth and water.
Crush the tomatoes before adding.
Stirring well add the paprika.
Bring mixture to a boil then lower the heat to a good simmer.
Add the cabbage and the zucchini.
Stir well and cover.
Cook for about five hours or more stirring occasionally.
Just before serving add the cooked macaroni to heat before serving.
| % Daily Value* | |
| Total Fat 6.0g | 9% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 328mg | 14% |
| Total Carbohydrate 38.0g | 13% |
| Dietary Fiber 7.0g | 28% |
| Sugars 13.0g | |
| Protein 9.0g | 18% |
| Vitamin A | 312% | Vitamin C | 69% | |
| Calcium | 11% | Iron | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The Sweet Taste of Success? Last night I ate at one of those all-you-can-eat Chinese buffets. I love those places. They usually...
I really liked this marinade for beef steak (chuck steak is good) I found that refrigerating this with the meat in the sauce in a plastic sealed bag makes is easier to keep all sides covered. The flavor enhanced the longer it was refrigerated. I also used red wine vinegar, because it is better for the beef. thanks
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