A Hearty Soup That’s Economical and Healthful

“I am a senior gentleman living alone,” James L. Gibson writes, “and I found an easy way to stay healthy. This recipe was put together through the need for lower food costs plus nutritional values. I feel better than I ever have since I cut my intake of meat and have substituted legumes for a large part of the meat, cheese and dairy products previously used. The recipe makes about enough for four meals, and for the legumes, you can always substitute lentils, barley and/or black beans.”

VEGETABLE-BEEF-LEGUME SOUP

1 cup baby lima or northern beans

1 cup split peas

1 soup bone, split, or beef seasoning

2 large stalks celery, chopped

1/2 bunch parsley, chopped

2 cloves garlic, finely diced

2 medium onions, chopped

2 medium potatoes, cut up

2 large carrots, sliced

1 large turnip, chopped

1/2 cup green pepper, diced

1/2 cup sweet red pepper, diced

2 whole bay leaves

1 (10 3/4-ounce) can tomato soup

1 cup cut-up green beans

8 ounces broad noodles, broken in pieces

Paprika

Greek seasoning

Dash Worcestershire sauce

1 tablespoon butter or margarine, optional

Place lima beans and split peas in bowl and add water to cover. Soak overnight. Drain.

Bring 3 to 4 quarts water to boil in stockpot. Add soup bone and simmer, covered, 3 hours. Remove soup bone. (If using beef seasoning, omit 3 hour-cooking and just bring mixture to boil.)

To broth, add drained beans and split peas, celery, parsley, garlic, onions, potatoes, carrots, turnip, green pepper, red pepper, bay leaves and tomato soup. Simmer, covered, about 2 hours or until legumes are tender.

Add noodles and cook about 7 minutes or until noodles are tender. Season to taste with paprika, Greek seasoning and Worcestershire. Stir in butter. Remove bay leaves. Makes about 3 1/3 quarts.

--JAMES L. GIBSON

San Bernardino