| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Veglife1 | 1 | servings | |
INGREDIENTS
| 1 1/2 | tb | Olive oil |
| 8 | Links soy sausage; up to 10 | |
| 1 | lg | Onion; chopped |
| 4 | Cloves garlic; minced | |
| 2 | md | Carrots; sliced |
| 4 | Celery stalks; diced | |
| 3/4 | c | Vegetable stock or water |
| 4 | c | Cooked navy beans; drained (canned |
| ; okay) | ||
| 1 | 116 ounce ca diced tomatoes; undrained | |
| 2 | ts | Marjoram |
| 1/2 | Teaspoon; thyme and rosemary | |
| Salt and freshly ground pepper | ||
| 1/2 | c | Chopped fresh parsley |
INSTRUCTIONS
1. In a large non-stick skillet, heat just enough of the oil to lightly coat the bottom of the pan. When hot, arrange soy sausage links in the skillet and cook over medium-high heat, gently turning them until all sides are golden brown. Remove from heat and set aside until needed. 2. Heat remaining oil in a soup pot or steep-sided stir-fry pan. Add onion and garlic and saut? over medium heat until golden, about 8 minutes. 3. Add carrots, celery, and vegetable stock. Bring to a simmer, cover, and cook for 10 minutes. 4. Stir in beans, tomatoes, marjoram, thyme, and rosemary. Bring to a simmer, cover, and cook over medium heat for 15 to 20 minutes. If needed, add a small amount of water, enough to make the stew moist but not soupy. 5. Cut the soy sausage links into 3/4-inch-thick slices and stir into the stew. Season to taste with salt and pepper. 6. If time allows, let the stew stand for an hour or two before serving; then heat through as needed. Just befor! e serving, stir in parsley. Serve in shallow bowls. Makes 6 servings MC-Busted By Karen C. Greenlee By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 14, 1999. Converted by MM_Buster v2.0l.
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