- 3
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Ingredients
- 2 cups diced onions
- 1 tablespoon olive oil
- 2 tablespoons minced garlic
- 6 cups vegetable stock
- 1 can crushed tomatoes - (28 oz)
- 2 bay leaves
- 2 cans black soybeans - (15 oz) drained, rinsed
- 1 1/2 cups diced green peppers
- 1 1/2 cups diced red peppers
- 1 cup macaroni
- 3/4 cup frozen cut corn
- 1/2 cup TVP (textured vegetable protein)
- 1/4 cup freshly-chopped basil
- 1/4 cup freshly-chopped parsley
- 2 tablespoons red wine (or red wine vinegar)
- 1 tablespoon unbleached cane sugar
- Salt to taste
- Freshly-ground black pepper to taste
Preparation
Step 1
In a large pot, saute the onions in olive oil until soft, about 3 to 5 minutes. Add garlic and saute an additional 1 minute. Add stock, crushed tomatoes, and bay leaves. Bring to a boil and allow to boil for 15 minutes.
Add the black soybeans and both types of peppers and continue to cook soup at high heat, for an additional 7 minutes. Add remaining ingredients, reduce heat to medium and cook until macaroni is al dente, about 7 more minutes. Season to taste with salt and pepper.
This recipe yields 3 quarts.
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