PastryWiz
Recipe Category:
A l m o n d s
A p p l e
B a n a n a
B e v e r a g e s
B l u e b e r r y
B r e a d
C a k e
C h e e s e c a k e
C h o c o l a t e
C o o k i e s
C o p y C a t
C o u p o n s
I c e c r e a m
L e m o n
L o w f a t
M u f f i n
P a s t a
P e a c h
P e t s
P i e s
P i n e a p p l e
P u d d i n g
P u m p k i n
S e a f o o d
S t r a w b e r r y
S u g a r f r e e
W e d d i n g
M O R E ...


Measurements
Recipe help


Shopping:
Magazines







Chunky Vegetable-Bean Soup
Make 8 servings

This recipe was submitted from Tana, a daily recipe subscriber.

1 Large onion
1 large potato, peeled and cubed
4 cups chicken stock
2 stalks celery, diced
1/4 lb green beans cut into small pieces
1/4 small cabbage or 1/2 pkg. spinach coarsely
1 carrot chopped
1 cup chopped sweet red pepper
Tbs. dill
1 (15 oz) can kidney beans drained 
Salt, cayenne and pepper
1 cup parmesan cheese

In a soup pot mix onion, potato and chicken stock; bring to a boil.  Reduce heat and simmer 10 minutes. Add celery, green beans, cabbage or spinach, carrot, sweet pepper, dill and beans. Cover and simmer 10 minutes or until tender. Season to taste. Sprinkle serving with Parmesan. 

ONLY 2g OF FAT IN ONE SERVING!  

Yesterday's Recipe

print recipe - browse recipes

Home Wedding Cakes Cakes Job Board Cake Kits

Measurement Help & Conversions
Send mail to PastryWiz with questions or comments about this web site.
PastryWiz
TM Copyright

Great Cooking:
-Chile Pepper
-Cookbook Digest
-Diabetic Cooking
-Dessert Professional