Name: Eight Vegetable Stew
Ingredients: 2 Onions; 2 Carrots (or 1/2_lb. peeled; Baby carrots); 2 Red peppers; 2 Tomatoes; 2 Ribs celery; 1 c Mushrooms; 1 Zucchini; 1/2 lb Fresh green beans; 1 c Tomato paste; 1 tb Sugar; 1 ds Salt; 1 Salsa to taste - about; 1/4_cup (we added because; It needed spicing up)

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CATEGORY	CUISINE	TAG	YIELD
Grains		Digest, Apr95, Passover, Fatfree	4	Servings

INGREDIENTS

2		Onions
2		Carrots (or 1/2_lb. peeled
		Baby carrots)
2		Red peppers
2		Tomatoes
2		Ribs celery
1	c	Mushrooms
1		Zucchini
1/2	lb	Fresh green beans
1	c	Tomato paste
1	tb	Sugar
1	ds	Salt
1		Salsa to taste – about
		1/4_cup (we added because
		It needed spicing up)

INSTRUCTIONS

Slice onions, carrots, red pepper, tomatoes, celery, mushrooms, and
zucchini, setting tomatoes aside.
Saute all plus green beans in your favorite sautee liquid for 10 mins. Add
tomato paste, sugar, salt, tomatoes and salsa with 1 cup of water. Cover
and cook 20 mins.
Serves 4-6.
Source: It's from a lovely illustrated cookbook called The Passover
Gourmet.
Posted by "Natalie Frankel" <Natalie.Frankel@mixcom.com> to the Fatfree
Digest [Volume 17 Issue 1] Apr. 2, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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