| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegan, Soups, Ornish |
6 |
Servings |
INGREDIENTS
| 1 |
ts |
Garlic; minced |
| 1/2 |
|
White onion; peeled and cut into 1/4-inch dice |
| 1 |
|
Celery stalk; trimmed and cut into 1/4-inch dice |
| 3 |
tb |
Vegetable stock |
| 4 |
c |
Vegetable stock |
| 3 |
lg |
Ripe tomatoes; cut into 1/2- inch cubes |
| 1 |
lg |
Potato; peeled and cut into 1/4-inch dice |
| 1 |
c |
White beans; cooked |
| 1 |
c |
Corn, Orange and Tomato relish (see recipe) |
| 3 |
ds |
Tabasco sauce |
|
pn |
Black pepper |
|
|
Salt (optional) |
INSTRUCTIONS
Saute the garlic, onion and celery in 3 tbs vegetable stock for 3 mintues
over mediumheat. Add the tomatoes and 4 cups of vegetable stock. Continue
to cook for 10 minutes.
Add the remaining ingredients and cook for 10 more minutes, until the
potato is soft. Adjust seasoning and serve.
Serving size: 1 cup 188 cal; 1.6 g fat; 0 mg chol; 104.4 mg sod w/o added
salt
Source: Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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