“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!”
READY IN:
1hr 50mins
SERVES:
12-15
YIELD:
1 large stock pot
UNITS:
US

Ingredients Nutrition

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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