|1½ cup||Anasazi beans, dried|
|2 cups||Onions; chopped|
|1 cup||Celery; chopped|
|1½ cup||Carrots; sliced|
|1||Kombu strip (7"); rinsed|
|2 teaspoons||Dried savory|
|2 cups||Tomato puree|
|1 tablespoon||Balsamic vinegar|
|2 tablespoons||Tamari, low-sodium|
|½||Recipe of cornmeal dumplings|
Combine beans, water,onions, celery, carrots, kombu, bay leaves, savory and tomato puree in a large soup kettle. Bring to a boil, reduce heat and simmer until bans and vegetables are tender, about 45 minutes.
Remove kombu, slice into bite-size peices and return to kettle. Stir in vinegar and tamari.
While the stew is cooking, prepare the dumpling dough.
Bring stew to a slow boil over mediumheat and drop tablespoonfuls of batter onto surface of stew. Cover and cook for 10 minutes.
Remove dumplings with a slotted spoon to a serving bowl. Stir stew to mix well. Ladle stew into individual serving bowls and top with dumplings. Serve immediately.
Per serving: 526 cal; 31 g prot; 579 mg sod; 92 g carb; 6 g fat; 0 mg chol; 183 mg calcium
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE
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