| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Dutch | Soups, Vegetables | 4 | Servings |
INGREDIENTS
| 2 | tb | Safflower oil |
| Clove garlic, minced | ||
| Green Bell Pepper, chopped | ||
| Stalk Celery, chopped | ||
| Sm Onion, chopped (1/4 cup) | ||
| Carrot, shredded | ||
| Med Zucchini, shredded | ||
| 18 | oz | Can Tomatoes with juice |
| 15 | oz | Can Kidney Beans,drained |
| 8 | oz | Can Tomato sauce (1 cup) |
| 1/4 | c | Water |
| 1 1/2 | ts | Chili powder, or to taste |
| 1/4 | ts | Hot pepper Sauce, to taste |
| 1 | ts | Basil |
| 1 | ts | Oregano |
| 1/2 | ts | Black Pepper |
INSTRUCTIONS
GARNISH: corn, chopped scallions, shredded Cheddar or Monterey jack cheese, or a combination, optional. In a Dutch oven or 4-5 qt saucepan, heat oil. Saute garlic, green pepper, celery, onion, carrot, and zucchini until crisp/tender, about 3 minutes. As mixture cooks, stir in remaining ingredients. Bring to a boil over high heat, then reduce heat to medium. Cover and cook until heated through, about 5 minutes. Top each serving with a garnish, if desired. If you wish, set under broiler to melt cheese. VARIATIONS: - add 1/2 cup whole raw cashews - add 1/2 lb firm tofu, cut into 1/2" cubes ~ add 1 cup cooked corn If reheating, add addt'l liquid, such as water, tomato juice, or veg stock From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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