| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Beans, Soups/stews |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
lg |
Onion; sliced |
| 1 |
lg |
Red pepper; seeded & chopped |
| 2 |
|
Carrots; scraped & diced |
| 2 |
|
Leeks or med. zucchini sliced |
| 2 |
|
Celery stalks; sliced |
| 2 |
c |
Washed & sliced mushrooms |
| 4 |
|
Tomatoes; peeled & quartered |
| 1/2 |
c |
Dried kidney beans soaked, cooked & drained =OR=- (15 oz) red kidney beans, rinsed and drained |
| 1/2 |
ts |
Paprika |
|
|
Salt |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Heat the oil in a large saucepan and add the onion, red pepper, carrots,
leeks or zucchini and celery.
Cook gently for 10 minutes, covered, then add the mushrooms, tomatoes,
kidney beans, paprika and salt and pepper to taste.
Continue to cook, covered, for a further 10-15 minutes. Check the seasoning
and serve.
Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN: 0394-57123-1
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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