B
ButterSticks
Guest
add more cayenne if you so desire.....
2 tablespoons butter
1 large yellow onion, chopped
2 bunches leeks, chopped
1 clove elephant garlic, chopped
4 stalks celery, chopped
3 large carrots, chopped
1 (49.5 fluid ounce) can chicken broth
1 (29 ounce) can tomato sauce
1 (15 ounce) can black beans
1/2 head Chinese cabbage, cored and shredded
4 large potatoes
1 tablespoon dried oregano
2 teaspoons dried basil
1 teaspoon freshly ground black pepper
1/4 teaspoon celery salt
1 dash ground cayenne pepper
2 bay leaves
grated Parmesan cheese to taste
Heat the butter in a large pot, and cook the onion, leeks, and garlic until tender. Mix in celery and carrots. Stir in broth, tomato sauce, black beans, cabbage, and potatoes. Season with oregano, basil, black pepper, celery salt, cayenne pepper, and bay leaves. Bring to a boil. Reduce heat to low, cover, and simmer 25 minutes, stirring occasionally, until vegetables are tender. Top with Parmesan to serve.
2 tablespoons butter
1 large yellow onion, chopped
2 bunches leeks, chopped
1 clove elephant garlic, chopped
4 stalks celery, chopped
3 large carrots, chopped
1 (49.5 fluid ounce) can chicken broth
1 (29 ounce) can tomato sauce
1 (15 ounce) can black beans
1/2 head Chinese cabbage, cored and shredded
4 large potatoes
1 tablespoon dried oregano
2 teaspoons dried basil
1 teaspoon freshly ground black pepper
1/4 teaspoon celery salt
1 dash ground cayenne pepper
2 bay leaves
grated Parmesan cheese to taste
Heat the butter in a large pot, and cook the onion, leeks, and garlic until tender. Mix in celery and carrots. Stir in broth, tomato sauce, black beans, cabbage, and potatoes. Season with oregano, basil, black pepper, celery salt, cayenne pepper, and bay leaves. Bring to a boil. Reduce heat to low, cover, and simmer 25 minutes, stirring occasionally, until vegetables are tender. Top with Parmesan to serve.