1 cup dry beans (Great Northern, kidney, pinto, lima, or mixture)
4 quarts plus 4 to 6 cups water, divided
1/4 cup olive oil
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup McCormick Instant Chopped Onions
1 tablespoon McCormick Parsley Flakes
1/8 teaspoon McCormick Instant Minced Garlic
1 can (28 ounces) whole tomatoes, cut into small pieces
1/2 pound spinach, washed, stems removed, and torn into bite-size pieces
1 cup peeled, diced potato
1 cup chopped cabbage
1 cup chopped zucchini
1/2 cup elbow macaroni
1 tablespoon McCormick Beef Flavor Base
1 tablespoon McCormick Season-All Seasoned Salt
1 teaspoon McCormick Ground Thyme
1/4 teaspoon McCormick Italian Seasoning
1/4 teaspoon McCormick Ground Black Pepper
1/8 teaspoon McCormick Rubbed Sage
Grated Parmesan cheese to serve
Pick over beans to remove stones and empty shells. Place
in 4-quart bowl, add 2 quarts water, and soak overnight.
Drain and rinse thoroughly. If preferred, follow instructions
for quick-soaking method on package of beans.
Place 2 quarts fresh water and beans in Dutch oven or large
saucepan. Heat to boil, reduce heat, cover, and simmer 2 1/2
to 3 hours or until beans are tender.
Heat oil in skillet. Add celery, green bell pepper, chopped
onions, parsley, and minced garlic. Sauté but do not brown.
Add to beans.
Add remaining ingredients except water and cheese to beans.
Cover and simmer 30 minutes.
Add 4 to 6 additional cups water, depending on consistency
desired. Cook until heated through.
Ladle into soup bowls and sprinkle with Parmesan cheese.
Tip: This is a thick soup. If desired, thin with additional boiling
water to desired consistency.
Makes 12 to 16 servings, 1 cup each
This recipe created by McCormick, Inc.