Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Kidney beans; dried (savory is best)
2 Garlic cloves; pressed 1/3 c Brown rice, long-grain; * se
1 Onion; chopped 3 Tomato; cut in wedges
2 Potato; cut in chunks 1/4 c Parsley sprigs; chopped
1 Carrot; sliced 1/2" thick 1/4 ts Celery seed
2 Zucchini; sliced 1" thick 1/4 ts Marjoram
1/4 lb Green beans 1 ts Basil
2 Leek 1 ts Oregano
1/4 lb Cabbage

Recipe by: McDougall Place beans in pot with 2 quarts of water. Bring
to boil, remove from heat and let rest 1 hour. Then add chopped
onion, garlic, and simmer for 1 1/2 hours.

Chop potatoes in large chunks; do not peel. Slice carrots 1/2 inch and
zucchini 1 inch thick, scrub them, do not peel. Slice leeks and cut
beans into 1 inch pieces. Add to soup pot along with seasonings.
Simmer for 1 hour longer.

Thinly slice cabbage and add to soup along with rice or spaghetti.
Simmer another 20 minutes. Add more water if too thick. Add tomato
wedges for the last 10 minutes, just before serving.

HELPFUL HINTS: Kidney beans make a good rich broth, but any kind of
bean also may be used. Soup freezes well, so make a large batch when
you have time and freeze half for use on a another day. Try using
some chopped spinach, instead of the cabbage. By changing the
vegetables and beans used, the soup can be different each time you
make it. It is a meal in itself. From the collection of Sue Smith,
S.Smith34, Uploaded June 16, 1994 From: Lisa Greenwood
Date: 09-05-94 Submitted By GAIL SHIPP On 02-05-95

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