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4 cups water or broth
8 ounce can tomato sauce
1 cup carrots, peeled and sliced
2 cups coarsely chopped cabbage
(or 1 cup diced potatoes)
1 small onion, chopped
1/2 tsp dried parsley
1/4 tsp oregano
1 tsp salt
1/8 tsp pepper
Pinch of celery seed
1 cup any shape dry rice pasta
15 ounce can kidney beans, rinsed and drained


1. Combine water, tomato sauce, carrots, cabbage, onion, celery and seasonings in a large soup pot.

2. Cook until vegetables are tender (20 - 30 minutes).

3. Cook pasta separately according to package directions. Drain and add to soup pot.

4. Add kidney beans 10 minutes before serving.

5. Thicken the soup by adding a roux of 2 Tbsp cornstarch mixed with 1/4 cup water. Bring to a boil and cook 1 minute more.

Makes about 8 cups.

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