HEARTY BEAN-N-VEGETABLE SOUP WITH BEEF
INGREDIENTS
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8 oz (1/2 of a 1 lb pkg) dried beans or 1 1/3 cups soup mix (below)
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8 cups beef stock (or 8 cups reconstituted beef soup base)
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2 large onions, chopped
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1/2 small head cabbage, shredded
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5 large carrots, thinly sliced (or 1 lb. baby carrots)
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5 stalks celery, chopped (leaves included)
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1 8 oz. can tomato sauce
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2 lbs. lean ground beef or pork
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1/2 tsp. dried or 1 tbsp. fresh basil, minced
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1/2 tsp. thyme
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1/2 tsp. sage
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1 tsp. black pepper
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1/4 tsp. garlic powder or 5 cloves fresh, minced (for soup)
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2 cloves minced garlic (for sauteing beef or pork)
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2 tbsp. fresh parsley, minced or 1 tsp. dried
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1 tbsp. dried parsley
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2 tsp. basil
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2 tsp. marjoram
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4 tsp. black pepper or lemon pepper
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1 16 oz. pkg. green split peas, dried
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1 16 oz. pkg. macaroni
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1 16 oz. pkg. lentils, dried
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1 3/4 cups barley
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2 1/2 cups brown rice, uncooked
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