| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Spanish |
|
4 |
Servings |
INGREDIENTS
| 2 |
md |
Onions, cut in half then sliced |
| 3 |
|
Garlic cloves, minced |
|
|
Favorite broth for sauteeing |
| 2 |
md |
Carrots, sliced |
| 1 |
md |
Potato, diced |
| 1 |
md |
Zucchini, diced |
| 1/4 |
lb |
Green beans, cut in 1/2 inch peices |
| 1 |
tb |
Sweet paprika |
| 2 |
|
Bay leaves |
| 1 |
pn |
Cayenne pepper |
| 2 |
c |
Hot water |
| 1/2 |
c |
Dry sherry |
| 1/4 |
ts |
Salt |
| 1/2 |
lb |
Small mushrooms, halved or quartered |
| 1 |
|
Red bell pepper, cut in 1/2 inch peices |
| 5 |
|
Canned artichoke hearts, quartered |
| 1 |
c |
Fresh or frozen peas |
INSTRUCTIONS
This recipe is adapted from "Moosewood Restaurant Cooks at Home, Fast and
Easy Recipes for Any Day" by the Moosewood Collective, published by
Fireside/Simon & Schuster. It's really satisfying.
In a soup pot, "saute" the onions and garlic in your favorite broth for
about 5 minutes. Add the carrots, potato, zucchini, green beans, paprika,
bay leaves, and cayenne, and "saute" for 2 minutes. Add the water, sherry,
and salt. Cover the pot and bring to a boil. Reduce heat to simmer and cook
for about 1/2 an hour, until the veggies are just barely tender. Add the
peppers and mushrooms to the pot and simmer briskly for 5 minutes, adding a
little more water if needed. Finally, just before serving, stir in the
artichoke hearts and peas and simmer for a few minutes until heated
through.
Posted to fatfree digest V96 #294
Date: Thu, 24 Oct 1996 22:08:33 -0400
From: KimAllen@aol.com
A Message from our Provider:
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