Beans, beans, a healthy meal; the more you eat, the faster earth heals. Besides having more fiber and no cholesterol, beans are more versatile and keep much longer and safer than beef. Working parents can make a 15 bean stoup Sunday night for dinner and have a few lunches and plenty of left over for hectic nights.
In a really large pot, saute one chopped yellow onion, 3 chopped carrots, 2 chopped stalks of celery, a few crushed cloves of garlic in olive oil; add a large can of stewed tomatoes including juice, pour entire bag of rinsed 15 beans into pot and add enough water to cover all the beans by one index finger. Add a teaspoon each of salt, dried parsley and 3 tablespoons of vegetable bouillon. Simmer for about 2 hours. Stir and check periodically to make sure there’s enough water. You can add small pasta the last 15 minutes. Serve with fresh ground pepper, tobasco sauce, veggie bacon bits, parmesan cheese and green onions.