| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Hungarian |
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable broth |
| 2 |
lg |
Onions, thinly sliced (2 cups) |
| 1 |
lg |
Green bell pepper, thinly sliced (1 cup) |
| 2 |
c |
Vegetable broth (or 2 c. water plus vegetable bouillion) |
| 1 |
cn |
(6-oz.) tomato paste |
| 1 |
cn |
(1-lb.) kidney beans, rinsed & drained |
| 1 |
cn |
(1-lb.) cannelini beans or great northern beans, rinsed & drained |
| 1 |
cn |
(1-lb.) lima beans, rinsed & drained (or 10-oz. pkg. frozen limas) |
| 2 |
md |
Potatoes, unpeeled, cut into 1/2-inch cubes (1 lb. total) |
| 2 |
tb |
Paprika |
| 1 |
ts |
Dried basil |
| 1/2 |
ts |
Caraway seed |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
c |
Plain nonfat yogurt |
INSTRUCTIONS
Adapted from Bobbie Hinman's "The Meatless Gourmet: Favorite Recipes from
Around the World"
Heat 2 Tbsp. vegetable broth in large saucepan over medium heat. Add onions
& bell pepper. Cook, stirring frequently, 5 minutes. Add small amounts of
water as necessary, about a tablespoon at a time, to prevent sticking. Add
remaining ingredients, except yogurt. Mix well. Bring mixture to a boil,
then reduce heat to medium-low. Cover & simmer 45 minutes or until potatoes
are tender. Stir several times while cooking. Serve over noodles or brown
rice & top each serving with 2 Tbsp. of yogurt. Serves 8.
Posted to fatfree digest V97 #009 by [email protected] on Feb 25, 1997.
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