This is a vegetarian type meat.



5 c water
2-1/2 c vegetable broth
1 (14 oz) can whole tomatoes, undrained, cut up
1 c chopped onions
1 c sliced carrots
1/2 c sliced celery
1 tsp. dried basil leaves
2 garlic cloves, minced
4 oz. spaghetti, broken into 3 inch pieces 
1 c sliced zucchini
3/4 c frozen cut green beans
1 (15oz) can dark red kidney beans, drained
1 (15oz) can garbanzo beans, drained

In 6 quart Dutch oven, combine water, beef broth, tomatoes, onions, carrots, celery, basil and garlic. Bring to a boil. Reduce heat; cover and simmer 20 minutes. Stir in remaining ingredients. Simmer covered an additional 20 minutes or until veggies and spaghetti are tender. Stir in chopped parsley to garnish. Add salt and pepper to taste. 8 servings.

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