|1½ tablespoon||Olive oil|
|8||Links soy sausage; up to 10|
|1 large||Onion; chopped|
|4||Cloves garlic; minced|
|2 mediums||Carrots; sliced|
|4||Celery stalks; diced|
|¾ cup||Vegetable stock or water|
|4 cups||Cooked navy beans; drained (canned|
|1||116 ounce ca diced tomatoes; undrained|
|½||Teaspoon; thyme and rosemary|
|Salt and freshly ground pepper|
|½ cup||Chopped fresh parsley|
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 ¾-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@...> on Mar 14, 1999.
Converted by MM_Buster v2.0l.
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