Moroccan vegetable stew

Yield: 4 servings

Measure Ingredient
1 medium Onion, chopped
1 cup Unsalted tomato juice
¼ teaspoon Black pepper or cayenne
2 cups Potatoes cut into 1-inch square pieces
2 cups Fresh green beans, sliced into 2-inch pieces
16 ounces Unsalted tomatoes OR
2 cups Fresh tomatoes
2 tablespoons Water
¾ teaspoon Ground cumin
2 cups Carrots, large chunks
2 teaspoons Oil

Simmer onions in oil and water until transparent. Add potatoes and carrots and simmer for 15 minutes, stirring occasionally. Add chopped tomatoes and cumin. Cover and simmer for about 1 hour, checking to see if the stew needs more liquid. If so, add the tomato juice. Add green beans and cook for 15 minutes more. Check seasoning--add ¼ teaspoon or more black pepper and more cumin, if desired. Serves 4 Calories: 81 Fat: 2⅖ gm 26% fat From: Stop the Insanity by Susan Powter Submitted By ROBERTA THOMPSON On 02-02-95

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