| 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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