Ingredients
- 2 onions
- 2 stalks celery
- 2 carrots
- 1 bell pepper (red)
- garbanzo beans
- 5 c chicken stock
- 1 c kidney beans (cooked white)
- 1 tb parsley (chopped)
- 1/4 ts pepper
- some garlic
Saute onions, celery and garlic in 1/2 cup stock in a large saucepan until soft. Add carrots, bell pepper, tomato sauce, pepper and remaining stock. Simmer 20 minutes. Add 1 cup garbanzo beans and the kidney beans. Cook 2-3 minutes. Puree half the mixture in a food processor fitted with the metal blade and return to pan. Add remaining garbanzo beans and parsley. cook 5 minutes. Serve hot.
