Eight vegetable stew
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Onions | |
| 2 | Carrots (or 1/2_lb. peeled | |
| Baby carrots) | ||
| 2 | Red peppers | |
| 2 | Tomatoes | |
| 2 | Ribs celery | |
| 1 | cup | Mushrooms |
| 1 | Zucchini | |
| ½ | pounds | Fresh green beans |
| 1 | cup | Tomato paste |
| 1 | tablespoon | Sugar |
| 1 | dash | Salt |
| 1 | each | Salsa to taste - about |
| 1/4_cup (we added because | ||
| It needed spicing up) | ||
Directions
Slice onions, carrots, red pepper, tomatoes, celery, mushrooms, and zucchini, setting tomatoes aside.
Saute all plus green beans in your favorite sautee liquid for 10 mins. Add tomato paste, sugar, salt, tomatoes and salsa with 1 cup of water. Cover and cook 20 mins.
Serves 4-6.
Source: It's from a lovely illustrated cookbook called The Passover Gourmet.
Posted by "Natalie Frankel" <Natalie.Frankel@...> to the Fatfree Digest [Volume 17 Issue 1] Apr. 2, 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@... and Mark Alexander, Mark@....
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