No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice of cooks present the wisdom of cookbook writers.
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2 medium potatoes, cubed 1 medium onion, chopped 1 small yellow bell pepper, chopped 2 tablespoons chili powder or to taste. 1 teaspoon ground cumin 1 can ~ 28 ounces whole tomatoes, undrained 1 can ~ 15 ounce small lima bean, rinsed and drained 1 can ~ 15 ounce garbanzo beans, rinsed and drained 1 can ~ 15 ounce black beans, rinsed and drained 1 can ~ 8 ounces tomato sauce 1 medium zucchini, cubed { about 2 cup } salt and pepper if needed.  Heat
all ingredients except zucchini to boiling in a 4 ~ quart soup pot,
breaking up tomatoes and stirring occasionally; reduce heat. Cover and
simmer 15 minutes. Stir
in zucchini. Cover and simmer 5 to 7 minutes or until zucchini is tender.
Add salt & pepper if needed. Serves 4 to 6. Serve with my
Cheesy Garlic Bread. |
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Glenda's Attic
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