| ¼ cup
2 cups
1 ½ cups
1 ½ cups
¾ cup
2 tsp
3 quarts
1 quart
1/3 cup and
1 Tbsp
1 ½ cups
1 ½ cups
1 cup
1 ½ cups
1/3 cup
1 tsp
1 tsp
1 tsp
½ cup
¼ cup and 1 ½ Tbsp
| Canola Oil
Onions, Yellow, Fresh, Medium Diced
Celery, Fresh, Medium Diced
Carrots, Raw, Diced
Green Bell Peppers, Fresh, Medium Diced
Garlic, Minced
Water, Hot
All Natural Tomatoes, Canned, Packed in Tomato Juice,
No Salt Added
Custom Culinary® Master's Touch® All Natural
Beef Base (5327)
Great Northern Beans, Canned, Undrained
Kidney Beans, Canned, Undrained
Spinach, Frozen, Chopped
Potatoes, Russet, Medium Diced
Pasta, Macaroni, Whole Wheat, Dry
Basil Leaf, Fresh
Thyme Leaf, Fresh
Lemon Juice
Water
Cornstarch
|
Method 1. In an 8 quart pot, over medium high, heat canola oil. Add onions, celery, carrots, peppers and garlic. Sauté for 3-5 minutes. 2. In blender, puree water, tomatoes and Custom Culinary® Master's Touch® All Natural Beef Base for 1-2 minutes. Add to vegetable mixture. 3. Add Great Northern beans, kidney beans, spinach, potatoes, pasta, basil, thyme and lemon juice. Heat to a gentle boil over medium high heat, stirring occasionally. Reduce heat and gently boil for 10-12 minutes, stirring occasionally. 4. In a small bowl, blend water and cornstarch into a smooth slurry, using a wire whip. 5. Gradually pour the slurry into the boiling liquid, stirring constantly. Heat to boiling over medium high heat, stirring frequently. Reduce heat and gently boil for 2 minutes, stirring occasionally.
Nutrition Facts | Serving Size | 245 g | | Calories | 100 | | Fat | 3 g | | Saturated Fat | 0g | | Cholesterol | 0 mg | | Sodium | 640mg | | Carbohydrates | 15 g | | Fiber | 3 g | | Sugars | 3 g | | Protein | 4 g |
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