San Francisco Peaks

 

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Flagstaff Celiac Support

Cold weather is upon us. A nice hot bowl of soup might hit the spot!

RECIPE OF THE MONTH

Bean Soup Italiano

Ingredients
2 potatoes, chopped*
2 cups water
1/2 cup catsup
3 celery ribs, sliced
2 medium onions, chopped
2 cloves garlic, minced
1/2 cup parsley, chopped
1/2 cup margarine
3 cans (15 1/2 oz) kidney beans
salt and pepper to taste
2 tsp rosemary

Directions
Cook potatoes and catsup in 2 cups of water in microwave for 10 minutes, set aside
Saute onions, garlic, celery, and parsley in margarine
Put the potatoes (with water) in a crock pot, add saute mixture and beans
Add rosemary, salt, and pepper
Cook on low for 5-6 hours

*Carrots my be substituted

Yield: 6-8 servings