| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
Low-fat, Vegan, Mcdougall, Soups, To try |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
-Water |
|
|
Onion; chopped |
| 2 |
|
Garlic cloves; minced |
| 16 |
oz |
Tomatoes; chopped |
| 1/2 |
ts |
Paprika; |
| 1/2 |
ts |
Dried oregano; |
| 1/4 |
ts |
Pepper; black |
|
ds |
Hot pepper sauce; |
| 16 |
oz |
Garbanzo beans; drained & rinsed |
| 1 |
c |
Winter squash; peeled & diced |
| 1 1/4 |
c |
Spicy tomato juice |
| 2 |
c |
Fresh spinach; chopped |
| 210 |
x |
*cals |
| 7 |
x |
*gm protein |
|
|
*gm fat |
| 41 |
x |
*gm carbo |
| 669 |
x |
*mg sodium |
| 9 |
x |
*gm fiber |
INSTRUCTIONS
PER SERVING
Place water, onion and garlic in a large pot. Cook, stirring occasionally,
until onion is softened slightly, about 5 minutes. Add tomatoes (including
tomato liquid) and seasonings. Cook for 5 more minutes. Add garbanzo
beans, squash and tomato juice. Cover and cook for 30 minutes, until squash
is tender. Stir in spinach and cook until softened, about 2 to 3 minutes.
Serves 4.
Author's Note: Serve this hearty dish over brown rice or mashed potatoes,
or accompany it with thick slices of whole-wheat bread.
Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary
McDougall Formatted MM:de
A.ENGLISH [Al & Diane] at 21:49 EDT
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
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