Ingredients
- 1 can dark red kidney beans ; 15 ounce, rinsed and drained
- 1 can light kidney beans ; 15 ounce, rinsed and drained
- 1 can chickpeas ; 15 ounce, drained
- 1 can peas ; 15 ounce, drained
- 1 can petite diced tomatoes ; 28 ounce
- 1 can tomato sauce ; 28 ounce
- 6 carrots ; thinly sliced
- 4 stalks celery ; sliced
- 2 medium onions ; diced
- 6 medium potatoes; skinned and cubed into bite-size pieces
- 4 cups beef stock
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 4 tablespoons chopped fresh parsley
- 1 tablespoon dried oregano
- 1 tablespoon fresh basil
- 1 pinch ground sage
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