|1 tablespoon||Lemon juice|
|4 teaspoons||Vegetable instant bouillon|
|1 teaspoon||Dried fennel seed, crushed|
|½ teaspoon||Dried thyme leaves|
|1 medium||Onion, finely chopped|
|1||Stalk celery, chopped|
|2||Garlic cloves, minced|
|4 mediums||(2 lb) baking potatoes,|
|3 larges||Carrots, thinly sliced|
|2||(15 5 oz) cans garbanzo|
|Beans, drained, rinsed|
|1 cup||Packed fresh parsley|
|Including tender stems,|
|Chopped (about 1/2cup)|
|⅛||To 1/4 tsp coarsely ground|
In Dutch oven, combine all ingredients except parsley and pepper; mix well. Bring to a boil. Reduce heat to medium-low; cover and simmer 15 to 20 minutes or until vegetables are very tender. Remove bay leaf.
With potato masher, mash vegetables into broth to make a thick chunky mixture. (Garbanzo beans will not mash as thoroughly as other vegetables; leave as is for extra texture.) Stir in parsley and pepper. Serve immediately. Makes 6 (1½ cup) servings.
TIP: To speed preparation, use food processor with metal blade to chop onion, celery, and garlic. Replace metal blade with thin slicing disk; slice potatoes and carrots on top of chopped vegetables. Remove all vegetables from bowl. Clean and dry bowl before chopping parsley with metal blade.
Per serving: 270 calories, 25% calories from fat, 3 g fat, 0 mg c hol, 820 mg sodium, 50 g carbo, and 11 g protein.
Source: From the March/April 1995 issue of Fast and Healthy Magazine.
Posted by nanetteb@... to the Fatfree Digest [Volume 15 Issue 22] Feb. 22, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
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