8 vegetable stew
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Onions | |
| 2 | Carrots | |
| 2 | Red peppers | |
| 2 | Ribs celery | |
| 1 | cup | Mushrooms |
| 2 | Zucchini | |
| 2 | 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 |
Directions
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, .