| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
|
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Carrots; sliced |
| 1 1/2 |
c |
Onions; sliced |
| 1 1/2 |
c |
Green peppers; sliced in strips |
| 1 1/2 |
c |
Celery; sliced |
| 1/4 |
c |
Vegetable oil |
| 1 |
cn |
Stewed tomatoes; (15 ounces) |
| 1 |
cn |
Tomato puree; (15 ounces) |
| 1 |
cn |
Tomato paste; 6 ounces |
| 1 |
c |
Tomato juice; optional |
| 1 |
md |
Lemon; juiced |
| 2 |
cn |
Kidney beans, canned; (15 ounces) |
| 1 |
cn |
Garbanzo beans, canned; (15 ounces) |
| 2 |
lg |
Garlic cloves; minced |
| 3 |
tb |
Chili powder |
| 1 |
ts |
Sugar |
| 1 1/2 |
tb |
Dried basil |
| 1 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 1/2 |
ts |
Hot sauce |
INSTRUCTIONS
In a large pot, heat oil; add chopped and sliced vegetables and saute until
barely tender. Add remaining ingredients, mixing well. Cover and simmer
for 20 minutes or until hot. Adjust seasonings with salt and chili
powder to taste. DO NOT OVERCOOK OR VEGETABLES WILL BECOME MUSHY.
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