| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Soups, Vegetarian, Vegan | 8 | Servings |
INGREDIENTS
| 1 | ts | Safflower oil |
| 1/3 | c | Red wine or vegetable stock |
| 3 | lg | Onions; diced |
| 3 | c | White mushrooms; sliced |
| 2 | c | Italian plum tomatoes; choped |
| 4 | Garlic coves; minced | |
| 1 | c | Celery;chopped |
| 1 | c | Carrots; chopped |
| 1 | ts | Ground cumin |
| 5 | c | Vegetable stock |
| 2 | tb | Chili powder (or to taste) |
| 1 | c | Garbanzo beans; soaked and drained |
| 1 | c | Kidney beans; soaked and drained |
| 1 | c | Pinto beans; soaked and drained |
| 1/4 | c | Canned green chilies; diced |
| 3 | tb | Low-sodium tomato paste |
| 1 | ts | Dried basil |
INSTRUCTIONS
In a large heavy pot overmedium-high heat, combine oil and wine or stock. Heat to simemring. Add onions and saute for 8 to 10 minutes. Add mushrooms and saute 5 minutes more, stirring frequently. Add tomatoes, garlic,celery, carrots and cumin. Saute 5 to 8 minutes, or until carrots soften. Add 5 cups stock and remaining ingredients. Bring to a boil. Lower heat and simmer, covered, until beans are soft and liquid is absorbed, abourt 3 hours. Taste for seasoning, and add more chili powder if desired. Serve hot. Serves 6 to 8. Per serving: 361 cal; 19 g prot; 4 g fat; 63 g carb; 0 chol; 86 mg sod Source: Unknown Posted From the files of: DEEANNE GEnie Posted by: Unknown [AOL] Hawk's Kitchen Kollection - 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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