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Posted By elizabeth On September 20, 2009 @ 1:58 am In Weekly Recipes | 1 Comment
1 onion, chopped
1 tablespoon chopped garlic
3 carrots, peeled and sliced
1 lb. mushrooms, cleaned and sliced
¼ lb. string beans cut into bite-size pieces
1 green zucchini, cut into thin half circles
1 teaspoon dried basil
1 teaspoon dried oregano
5 ½ cups beef broth (best to use parve bouillon cubes)
1 potato, peeled and cut into cubes
½ cup uncooked macaroni, sm. noodles
½ cup corn or 1 bag frozen mixed vegetables
2 ribs celery, chopped
1 (16-oz) can red kidney beans
1 (16-oz) can chopped or whole tomatoes with juice
1 teaspoon dried thyme
2 cups water
Heat oil. Add onions, garlic, basil, thyme and oregano. Add zucchini, carrots, celery, mushrooms, string beans, corn and potato. Cook for 5 minutes. Add water, beef broth and tomatoes with juice (or chop tomatoes, if using whole tomatoes). Cook 15 minutes. Boil. Add beans with liquid and pasta. Cook 10 minutes.
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