Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 large | Onion; chopped |
| 1 large | Potato; peeled and cubed |
| 4 cups | Vegetable stock or water |
| ½ pounds | Green beans cut into 1/2\" pieces |
| ¼ \N | Cabbage; sliced thin |
| ½ bunch | Spinach; stemmed and sliced coarsely |
| 1 \N | Carrot; sliced thin |
| ¼ cup | Red bell pepper; chopped |
| 1 teaspoon | Dried dill |
| 1 can | (540-ml) Kidney beans; drained |
| \N \N | Salt and pepper to taste |
| \N \N | Cayenne pepper to taste |
| ¼ cup | Fatfree Parmesan cheese |
Date: Mon, 29 Apr 96 16:00 PDT
From: tmead@...
Place onion, potato and stock in saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Add celery, green beans, cabbage, spinach, carrot, red pepper, dill weed and kidney beans. Cover and simmer 10 minutes. Season with salt, pepper and cayenne. Sprinkle a little ff Parmesan Cheese on top of each serving. Serves 8 people.
FATFREE DIGEST V96 #119
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .