Yield: 4 Servings
|2 mediums||Onions, cut in half then sliced|
|3||Garlic cloves, minced|
|Favorite broth for sauteeing|
|2 mediums||Carrots, sliced|
|1 medium||Potato, diced|
|1 medium||Zucchini, diced|
|¼ pounds||Green beans, cut in 1/2 inch peices|
|1 tablespoon||Sweet paprika|
|1 pinch||Cayenne pepper|
|2 cups||Hot water|
|½ cup||Dry sherry|
|½ pounds||Small mushrooms, halved or quartered|
|1||Red bell pepper, cut in 1/2 inch peices|
|5||Canned artichoke hearts, quartered|
|1 cup||Fresh or frozen peas|
This recipe is adapted from "Moosewood Restaurant Cooks at Home, Fast and Easy Recipes for Any Day" by the Moosewood Collective, published by Fireside/Simon & Schuster. It's really satisfying.
In a soup pot, "saute" the onions and garlic in your favorite broth for about 5 minutes. Add the carrots, potato, zucchini, green beans, paprika, bay leaves, and cayenne, and "saute" for 2 minutes. Add the water, sherry, and salt. Cover the pot and bring to a boil. Reduce heat to simmer and cook for about ½ an hour, until the veggies are just barely tender. Add the peppers and mushrooms to the pot and simmer briskly for 5 minutes, adding a little more water if needed. Finally, just before serving, stir in the artichoke hearts and peas and simmer for a few minutes until heated through.
Posted to fatfree digest V96 #294 Date: Thu, 24 Oct 1996 22:08:33 -0400 From: KimAllen@...