Red Soup

by Karen Bryant

8-10 Cloves Garlic Minced

2 Stalks Celery Chopped

1/2 Lg. Sweet Onion chopped

1 Lg. Green Pepper Chopped

1. Sweat the first four ingredients in 2-3 Tbl Pecan oil.  If you do not have pecan oil use olive oil.

2. Add a dash of sea salt and a Tbl of cracked Pepper blend.

Add 3 Qt water

3 Chicken Bullion

2 Cups Chopped Carrots

3 Cups Chopped Beets

3. Cook to Soften

4. Add 8-10 baby red potatoes with skin on in bite sized pieces.

1 can red kidney beans undrained

1 can black eyed peas w/snaps

1 can tomato sauce

3 tbl brown mustard

1/2 package of 17.6 oz Orecchiette pasta

5. Cook about 30 minutes. Enjoy!

 

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