Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Pinto beans, dried 1 Onion
1/2 c Northern White beans, dried 1 cl Garlic, minced
1/2 c Lima beans, dried 2 c Celery, chopped
1/2 c Pink beans, dried 1/4 c Parsley, chopped
1/2 c Red beans, dried 4 c Tomatoes, stewed
10 c Water 2 c Cabbage, shredded
1/2 c Garbanzo beans, canned 5 c Zucchini, thinly sliced

Soak all beans except garbanzos in 10 cups water as necessary. Change
water before cooking beans. Cook beans 2-3 hours or until done. Add
garbanzos and heat thoroughly. Saute onion, garlic, celery and
parsley in a pan with vegetable stock. Add to cooked beans. Add
tomatoes. Simmer covered for 45 minutes. Add cabbage and squash. Add
enough water to equal 7 quarts of soup. Cook until zucchini and
cabbage are done. Serves 30. Calories: 140 Fat: 0 gm 0% fat

From: Stop the Insanity by Susan Powter
Submitted By ROBERTA THOMPSON On 02-02-95

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