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Ingredients
- 1 #10 can kidney beans
- 2 lbs onions
- 2 lbs celery,rough chop
- 2 lbs carrots, diced
- 10 green peppers, rough chop, fresh
- 3 lbs (1 box) spinach, frozen, chopped
- 3 cups crushed or 1 #10 diced tomatoes
- black pepper to taste
- 1 cup beef base
- 1 cup chicken base
- 3 Tbsp (or to taste) garlic
- 2 Tbsp ground thyme
- 2 oz Tabasco sauce
- 2 lbs cooked elbow macaroni
- 3 1/2 gals water
- salt if needed
Directions
- Saute peppers, onions, and celery in large stock pot.
- Add hot water and two bases. Bring to a boil.
- Add kidney beans, carrots, spinach, and tomatoes.
- Season and bring to a boil.
- Add raw noodles to boiling soup. Allow to boil slightly for 30 minutes and simmer for 30 minutes. Adjust seasoning and serve.
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