Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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) |
| 2 tablespoons | Paprika |
| 1 teaspoon | Dried basil |
| ½ teaspoon | Caraway seed |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 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.