Serves: 12
Total Calories: 113

1 cup northern beans, dried
1 cup split peas, dried
3 quarts water
1 soup bone, split
2 stalks celery, large, chopped
1/2 bunch parsley, fresh, chopped
2 cloves garlic, diced fine
2 onions, medium, chopped
2 potatoes, medium, chopped
2 carrots, large, sliced
1 turnips, large, chopped
2 bay leaves
1 cup tomato purée
1/2 cup green bell pepper, diced
1/2 sweet red pepper, diced
1 cup green beans, fresh or frozen, cut-up
8 ounces lasagna noodles, broken into pieces
paprika
1 teaspoon oregano
1/2 teaspoon rosemary
1 dash Worcestershire sauce

1. Place beans and peas in bowl and add water to cover. Soak overnight. Drain
2. Bring 3 quarts water to boil in stockpot. Add soup bone and simmer, covered, 3 hours. Remove soup bone.
3. To broth add drained beans and split peas, celery, parsley garlic, onions, potatoes, carrots, turnip, bay leaves, and tomato puree. Simmer, covered, about 2 hours or until legumes are tender. Add green and red pepper and green beans and cook 10-15 minutes, until tender. Add noodles and cook about 7 minutes or until noodles are tender. Add paprika to taste, oregano, rosemary, and Worcestershire. Remove bay leaves before serving.

Food exchanges per 1-cup serving: 2 BREAD

Nutritional Facts:

Serves: 12
Total Calories: 113
Calories from Fat: 8

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