Yield: 1 Servings
|2 tablespoons||Vegetable broth|
|2 larges||Onions, thinly sliced (2 cups)|
|1 large||Green bell pepper, thinly sliced (1 cup)|
|2 cups||Vegetable broth (or 2 c. water plus vegetable bouillion)|
|1 can||(6-oz.) tomato paste|
|1 can||(1-lb.) kidney beans, rinsed & drained|
|1 can||(1-lb.) cannelini beans or great northern beans, rinsed & drained|
|1 can||(1-lb.) lima beans, rinsed & drained (or 10-oz. pkg. frozen limas)|
|2 mediums||Potatoes, unpeeled, cut into 1/2-inch cubes (1 lb. total)|
|1 teaspoon||Dried basil|
|½ teaspoon||Caraway seed|
|1 cup||Plain nonfat yogurt|
Adapted from Bobbie Hinman's "The Meatless Gourmet: Favorite Recipes from Around the World"
Heat 2 Tbsp. vegetable broth in large saucepan over medium heat. Add onions & bell pepper. Cook, stirring frequently, 5 minutes. Add small amounts of water as necessary, about a tablespoon at a time, to prevent sticking. Add remaining ingredients, except yogurt. Mix well. Bring mixture to a boil, then reduce heat to medium-low. Cover & simmer 45 minutes or until potatoes are tender. Stir several times while cooking. Serve over noodles or brown rice & top each serving with 2 Tbsp. of yogurt. Serves 8.
Posted to fatfree digest V97 #009 by ReddHedd@... on Feb 25, 1997.