| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Spanish | 4 | Servings | |
INGREDIENTS
| 2 | Onions, cut in half then | |
| sliced | ||
| 3 | Garlic cloves, minced | |
| Favorite broth for sauteeing | ||
| 2 | Carrots, sliced | |
| 1 | Potato, diced | |
| 1 | Zucchini, diced | |
| 1/4 | lb | Green beans, cut in 1/2 inch |
| peices | ||
| 1 | T | Sweet paprika |
| 2 | Bay leaves | |
| 1 | pn | Cayenne pepper |
| 2 | c | Hot water |
| 1/2 | c | Dry sherry |
| 1/4 | t | Salt |
| 1/2 | lb | Small mushrooms, halved or |
| quartered | ||
| 1 | Red bell pepper, cut in 1/2 | |
| inch peices | ||
| 5 | Canned artichoke hearts | |
| quartered | ||
| 1 | c | Fresh or frozen peas |
INSTRUCTIONS
This recipe is adapted from "Moosewood Restaurant Cooks at Home, Fast and Easy Recipes for Any Day" by the Moosewood Collective, published by Fireside/Simon & Schuster. It's really satisfying. In a soup pot, "saute" the onions and garlic in your favorite broth for about 5 minutes. Add the carrots, potato, zucchini, green beans, paprika, bay leaves, and cayenne, and "saute" for 2 minutes. Add the water, sherry, and salt. Cover the pot and bring to a boil. Reduce heat to simmer and cook for about 1/2 an hour, until the veggies are just barely tender. Add the peppers and mushrooms to the pot and simmer briskly for 5 minutes, adding a little more water if needed. Finally, just before serving, stir in the artichoke hearts and peas and simmer for a few minutes until heated through. Posted to fatfree digest V96 #294 Date: Thu, 24 Oct 1996 22:08:33 -0400 From: [email protected]
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