Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| 2 | Bay leaves |
| 1 pinch | Cayenne pepper |
| 2 cups | Hot water |
| ½ cup | Dry sherry |
| ¼ teaspoon | Salt |
| 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@...