About the Recipe
1 can kidney beans
½ teaspoon granulated garlic
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
2 tablespoons fresh or dehydrated parsley
1 small zucchini - unpeeled, diced
1 teaspoon celery seed (or two celery ribs)
1 can carrots (or two small carrots)
1 teaspoon dehydrated onion (or one small onion, minced)
1 quart stewed tomatoes
1 tablespoon butter (optional, add for richer flavor)
2 ½ cups water
1/3 cup elbow macaroni or favorite pasta shell
½ cup beef bouillon (or tomato juice)
½ teaspoon salt (or to taste)
Mash beans slightly in the bottom of a large stew pot.
Stir in garlic, salt, pepper, oil, and parsley.
Add zucchini, celery, carrots, onion, tomatoes, butter, and water.
Bring to a boil over medium heat, stirring occasionally.
Reduce heat, cover and simmer 1 hour, stirring occasionally.
Add macaroni and beef bouillon (or tomato juice).
Simmer 15 minutes or until macaroni is tender, stirring occasionally.
Add salt to taste.
Serve with freshly baked cornbread or a slice of homemade bread. Perfect meal to feel satiated in the body and the soul.