| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Soups, Vegetarian |
1 |
Recipe |
INGREDIENTS
| 1 |
c |
Cooked AM Garbanzo Beans |
| 1 |
c |
Cooked AM Adzuki Beans |
| 1 |
c |
Cooked AM Kidney Beans |
| 1 1/2 |
qt |
Water or vegetable stock |
| 1/2 |
c |
AM Pearled Barley |
| 2 |
|
Celery stalks; chopped |
| 1 |
|
Carrot; thinly sliced |
| 16 |
oz |
Whole peeled tomatoes chopped |
| 12 |
oz |
Tomato juice |
| 2 |
tb |
Unrefined olive oil |
| 1 |
|
Onion; chopped |
| 1/2 |
c |
Parsley, chopped |
| 1/2 |
c |
Spinach, chopped |
| 2 |
|
Garlic cloves; mashed |
| 1 |
ts |
Oregano |
| 1 |
|
Bay leaf |
| 4 |
tb |
Red wine |
| 2 |
tb |
Parmesan cheese |
| 2 |
tb |
Tamari soy sauce |
|
|
Salt to taste |
INSTRUCTIONS
Saute onion, parsley, spinach, garlic and herbs in olive oil until tender.
Mix all ingredients except wine, soy sauce, and parmesan cheese. Simmer
covered for 1 hour. Stir in wine, soy sauce and Parmesan cheese before
serving.
Source: Arrowhead Mills "Variety Bean Recipes" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
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