Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Dry kidney beans
1/2 lb Dry navy beans
1/4 lb Dry split peas
8 c Water; to 10c
3 Yellow onions; chopped
1 Stalk celery; chopped
1 White potato; scrubbed,
-chopped
2 Carrots; scrubbed, chopped
1 Ear of corn; cut into pieces
-or 1c corn kernals
1/4 lb Fresh green beans; cut
-into pieces
4 lg Ripe tomatoes; chopped
1/2 sm Head cauliflower; chopped
1 Zucchini; chopped
1 sm Bunch broccoli; chopped
6 oz Uncooked egg free whole
-wheat pasta shells or elbow
Low sodium soy sauce
Freshly ground black pepper

Place the beans and water in large pot. Bring to a boil, reduce the
heat, cover, and simmer until the beans are cooked but not mushy,
about 2-2 1/2 hours. Add more water if necessary.

Meanwhile, prepare the vegetables. When the beans are tender, add the
onions, celery, potato, carrots, corn, green beans, and tomatoes.
Cook 45 mins, adding water if necessary.

Add the remaining veggies and cook an additional 20 mins. When all
the vegetables are tender, add the pasta and more water if necessary.
Cook 20 mins longer.

Season with soy sauce and pepper to taste.
From the McDougall Plan by John McDougall Typed by Lisa Greenwood
Submitted By LISA GREENWOOD On 08-04-95

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