Yield: 8 servings
|1 large||Onion; chopped|
|1 large||Green Bell Pepper; chopped|
|1 \N||Cloves Garlic; minced (1 to 2)|
|1 \N||28 Oz Can Chopped Tomatoes|
|1 \N||15 Oz Can Tomato Sauce|
|2 \N||15 Oz Cans Garbanzo Beans; drained|
|1 cup||Fresh Or Frozen Corn Kernels|
|1 teaspoon||Dried Oregano|
|1 teaspoon||Dried Basil|
|1 tablespoon||Soy Sauce|
|\N \N||Freshly Ground Black Pepper|
|2 cups||Packed; Washed And Dried|
|\N \N||; Spinach Leaves|
Put the onion, green pepper and garlic in a large pot with a small amount of water. Cook, stirring until the vegetables are soft, about 10 minutes.
Add the remaining ingredients except for the spinach. Mix well, cover, reduce heat, and cook for 20 minutes. Stir in the spinach and cook until wilted, 1 or 2 minutes. Serve over rice or other whole grains.
From The McDougall Program For Maximum Weight Loss by John A McDougall MD.
Recipes by Mary McDougall.
Recipe by: Mary McDougall
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