Ingredients
1/4 cup - olive oil 1 clove - garlic, minced or 1/8 teaspoon garlic powder 1 1/3 cups - onion, coarsely chopped 1 1/2 cups - celery and leaves, coarsely chopped 1 tablespoon - fresh parsley, chopped 1 cup - carrots, fresh or frozen, chopped 4 3/4 cups - cabbage, shredded 1 - 1 pound can of tomatoes, cut up 1 cup - canned red kidney beans, drained and rinsed 1 1/2 cups - frozen peas 1 1/2 cups - green beans 1 - 6 ounce can of tomato paste 11 cups - water 2 cups - uncooked, broken spaghetti dash - hot sauce
Directions
1 Heat oil in a 4 quart saucepan. 2 Add garlic, onion, and celery, and sauté about 5 minutes. 3 Add all remaining ingredients except spaghetti, and stir until well mixed. 4 Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables are tender. 5 Add uncooked spaghetti and simmer 2 to 3 minutes only.
1/4 cup - olive oil 1 clove - garlic, minced or 1/8 teaspoon garlic powder 1 1/3 cups - onion, coarsely chopped 1 1/2 cups - celery and leaves, coarsely chopped 1 tablespoon - fresh parsley, chopped 1 cup - carrots, fresh or frozen, chopped 4 3/4 cups - cabbage, shredded 1 - 1 pound can of tomatoes, cut up 1 cup - canned red kidney beans, drained and rinsed 1 1/2 cups - frozen peas 1 1/2 cups - green beans 1 - 6 ounce can of tomato paste 11 cups - water 2 cups - uncooked, broken spaghetti dash - hot sauce
Directions
1 Heat oil in a 4 quart saucepan. 2 Add garlic, onion, and celery, and sauté about 5 minutes. 3 Add all remaining ingredients except spaghetti, and stir until well mixed. 4 Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables are tender. 5 Add uncooked spaghetti and simmer 2 to 3 minutes only.
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