| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
1 |
servings |
INGREDIENTS
| 2 |
tb |
Veggie broth |
| 2 |
lg |
Onions; thinly sliced, (2 cups) |
| 1 |
lg |
Green bell pepper; seeded and thinly sliced, (1 cup) |
| 2 |
c |
Veggie broth |
| 1 |
cn |
(6-oz) tomato paste |
| 1 |
cn |
(1-lb) kidney beans; rinsed and drained |
| 1 |
cn |
(1-lb) white beans (cannellini or great northern); rinsed and drained |
| 1 |
cn |
(1-lb) lima beans; rinsed and drained (or frozen limas) |
| 1 |
md |
Red-skinned potatoes; scrubbed, unpeeled, cut into 1/2-inch cubes |
| 2 |
tb |
Paprika |
| 1 |
ts |
Dried basil |
| 1/2 |
ts |
Caraway seeds |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 1 |
c |
Plain nonfat yogurt |
INSTRUCTIONS
modified for FF from Bobbie Hinman's Meatless Gourmet: Favorite Recipes
from Around the World
Heat 2 Tbsp. broth in large saucepan over medium heat. Add onions and bell
pepper. Cook, stirring frequently, 5 minutes. (Add broth or water as
necessary to prevent sticking.) Add remaining ingredients, except yogurt.
Mix well. Bring mixture to a boil, then reduce heat to medium-low, cover,
and simmer 45 minutes or until potatoes are tender. Stir several times
while cooking. Serve over noodles (We like it over the wide egg noodles.)
or rice and top each serving with a dollop of the yogurt (about 2 Tbsp.
each). Serves 8.
Posted to fatfree digest by ReddHedd@aol.com on Mar 7, 1999, converted by
MM_Buster v2.0l.
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