 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | large | Onion, chopped | 1/3 | cup, strips | celery | 1/3 | medium | carrots diced | 1 | clove | garlic minced | 2/3 | small | green pepper, chopped | 1/3 | large (3" to 4-1/4" dia.) | potatoes, peeled, chopped | 1 | tablespoon | olive oil | 2/3 | cup | chicken broth or stock | 1/2 | cup | Tomato juice, canned | 9 1/3 | ounces | Crushed Tomatoes | 1/3 | can (15 oz) | black beans, canned, rinsed | 1/3 | cup elbow shaped | Macaroni, whole-wheat, dry | 1 1/3 | tablespoons | parsley, chopped | 2/3 | plants | cilantro, fresh, chopped | 1 1/3 | wedges or slice (1/8 of one 2-1/8" dia lemon) | 1 lemons juiced | 1/3 | tablespoon | Spices, ground cumin | 1/3 | teaspoon | cayenne pepper |
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Steps
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Sequence
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Step
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| | 1 | Saute onion,celery,carrots, peppers, garlic in olive oil in large pot about 8-10 minutes. | | 2 | Add tomatoes, tomato juice, broth and enough water to cover. Simmer 20 minutes longer. | | 3 | Add black beans, macaroni,cumin, cayenne pepper and lemon juice. Cook 8 minutes till noodles are tender. | | 4 | Add parsley, cilantro and heat through. If mixture is too thick, add water to make it more "soupy". | | 5 | Serve hot, topped with grated parmesan cheese, if desired. Salt and pepper to taste. |
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