8 vegetable stew

Categories
Soup
Yield
4 Servings
MeasureIngredient
Onions
Carrots
Red peppers
Ribs celery
1 cup Mushrooms
Zucchini
Tomatoes (up to)
4 tablespoons Salsa; to taste
1 pack Frozen fresh green and/or yellow beans -or-
½ pounds Fresh
1 cup Tomato paste
1 cup Water
1 tablespoon Sugar
¼ teaspoon Salt

Date: Tue, 5 Mar 1996 22:32:40 -0600 (CST) From: "Natalie Frankel" <Natalie.Frankel@...> Larry Mayer was asking for Passover suggestions. Here are some of my favorites from last year.

Adapted from the Passover Gourmet Cookbook Cut onions, carrots, red peppers, celery, mushrooms and zucchini into bite-size pieces. Saute in veggie broth for 5 mins. until still slightly crunchy. Cut tomatoes into bite-size pieces and add the rest of the ingredients. Cover and cook for 20 minutes on simmer.

This is delicious served over roasted potatoes. Serve as a vegetarian main dish and vegetable side dish for others. This serves about 4 vegetarian entrees when served with other seder dishes. Increase or substitute vegetables as desired. (Note: This is my seder main dish.) FATFREE DIGEST V96 #68

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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