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Vegetarian: Substitute cubed squash for the meat.

Marifax Beans (4 cups cooked)
2 cups browned stew beef
16 ounce jar of salsa or tomato sauce
3 cups bite size carrots
3 cups bite size potatoes
1 cup onion plus 2 cloves of chopped garlic sauteed in butter
8 or more cups of stock (veggie or meat)
Seasonings to taste: I like to add Maine sea salt, a dash of red pepper flakes, thyme, parsley, and oregano.
Put all ingredients in a large soup pot and bring to a boil. simmer until vegetables are cooked (about 40 minutes after boiling).
Serve with bread and butter or add your favorite cooked grains to the pot. Adjust liquid to satisfy your taste.

Submitted by Fran Clemetson.

The Belfast Co-op Blog is a place to explore the important issues facing us today regarding our food–where it comes from and why that matters. Our challenge is to develop an affordable and sustainable food system that uses less fossil fuel and supports a healthy lifestyle.

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