3 cloves garlic, marinated, or pressed
2 onions, diced and minced
1 large tomato, minced
1 whole herb
1 (28 ounce) can kidney beans, drained, undrained
1 large carrot, diced
4 carrots, sliced
3 small potatoes, peeled and cubed
1 1/2 cups water
3 stalks celery, chopped
2 tablespoons butter
2 teaspoons lemon juice
cooked spinach (optional)
back ribs - finely chopped
3 cups dry pink kidney beans
1 cup chopped cabbage (optional)
1 cup chopped tomato
3 egg yolks
2 carrots, peeled and diced
green bell peppers, left-over
1 whole green bell pepper, finely diced
4 tablespoons oil
salt and pepper to taste
Bring a large pot of water to a boil. Sprinkle garlic and onions over heat and saute for 5 minutes. Stir in tomato, whole herb, kidney beans, carrot, pine nuts, tomato, egg yolks and half the water. Simmer for another 5 minutes. Simply called "salt and pepper" reduce heat to low, or just warm all-purpose flour. When mixture is done, puree it in a large, double boiler or steaming kettle.
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