Hearty Pasta And Red Bean Soup(Vegetarian Recipe; Serves 6)

• 2 c. raw medium-sized pasta (such as rotelle or seashells)
• 2 c. cooked (about 3/4 c. raw) kidney beans
• 1 c. diced zucchini (1 medium)
• 1 small green pepper, finely chopped
• 1 medium ripe tomato, chopped
• 1/3 c. chopped green olives
• 1/4 c. grated Parmesan cheese
• 1 c. plain yogurt
• 1 tsp. Dijon style mustard
• 1/2 tsp. each: chili powder and ground coriander
• salt and freshly ground pepper to taste
• 4 lb. stewing beef or round steak, cut into 1-inch cubes
• 3 lb. fresh sliced mushrooms (canned whole or sliced mushrooms can be substituted, drained)
• 3 Spanish onions, sliced, halved and quartered
• 1 pkg. cooked egg noodles
• 1 can tomato soup
• 2 bunches sliced celery (tops and all)
• 1 lb. sliced carrots
• 1 clove minced garlic
• 1 bottle red medium-dry wine
• 1 to 2 Tbsp. soy sauce
• 1 to 2 Tbsp. Worcestershire sauce
• 1 tsp. oregano

1. In large skillet, melt 3 to 4 tablespoons butter, margarine or bacon fat.
2. Brown meat; add fresh mushrooms and onions.
3. Stir.
4. In large roasting pan, transfer meat, mushrooms, onions and drippings. Sprinkle with minced garlic.
5. Add rest of ingredients and stir until mixed.
6. Put lid on pan or cover with tinfoil and refrigerate overnight.
7. Preheat oven to 350u0b0 and bake in oven for 1 to 1 1/2 hours or until mixture is thoroughly heated and vegetables are cooked.
8. Serves 15.
9. Recipe can be doubled, tripled to serve more. Serve with fresh green salad and crusty rolls.

pasta, kidney beans, zucchini, green pepper, tomato, green olives, parmesan cheese, plain yogurt, dijon style mustard, ground coriander, salt, stewing beef, mushrooms, onions, egg noodles, tomato soup, celery, carrots, garlic, wine, soy sauce, worcestershire sauce, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=315749 (may not work)