"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Pantry Bean Soup Recipe

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This recipe for Pantry Bean Soup, by , is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Parsons
Added: Tuesday, May 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cans (14 oz. each) chicken broth
1 cup water
16 oz. of your favorite frozen vegetable mix (I like stir fry veggies with the little corn and snow peas)
1 can (14.5oz) diced tomatoes
1/3 cup elbow macaroni
1 can (15 oz.) black beans, drained
1 can (15 oz.) white beans, drained
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. pepper
1/4 c. Parmesan cheese

Directions:
Directions:
In a stockpot over medium high heat, add chicken broth, water , vegetables and canned tomatoes. Cover and bring to a boil. Add pasta, beans, Italian seasoning, garlic powder, and pepper and continue to boil for 10 minutes, stirring frequently, until pasta is tender. Add Parmesan cheese and simmer a few minutes before serving.

Number Of Servings:
Number Of Servings:
6+
Personal Notes:
Personal Notes:
"The Essential Food Storage Cookbook", by Tami Girsberger and Carol Peterson

 

 

 

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