Italian Soup

1 cup dried
pinto beans (not in a can)

8 cups of
water

½ cup canola
or olive oil (I use organic)

2 carrots,
sliced

2 celery
stalks, minced

4 cloves of
garlic, chopped

8 oz tomato
sauce

2 tsp salt
(I use sea salt)

½ tsp
oregano

¼ tsp pepper

1 cup elbow
noodles (optional – I don’t add)

1 potato (peeled
and chopped – optional)

I soak the
dried beans in water first the night before. 
Place beans in a jar, then cover with three inches of water (above the
beans).  Place a lid on the jar.  Drain the water at least once during this
process and refill with fresh water.

Drain water
from jar and simmer beans for two hours in a large stock pot with 8 cups of
water. 

Then add
everything except the noodles and cook for 1 hour.  Add noodles and cook until done, about 15
minutes.  Freeze leftovers.

I double the above recipe when I make it.

Feingold
Stage 2