Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1½ tablespoon | Olive oil |
| 8 \N | Links soy sausage; up to 10 |
| 1 large | Onion; chopped |
| 4 \N | Cloves garlic; minced |
| 2 mediums | Carrots; sliced |
| 4 \N | Celery stalks; diced |
| ¾ cup | Vegetable stock or water |
| 4 cups | Cooked navy beans; drained (canned |
| \N \N | ; okay) |
| 1 \N | 116 ounce ca diced tomatoes; undrained |
| 2 teaspoons | Marjoram |
| ½ \N | Teaspoon; thyme and rosemary |
| \N \N | Salt and freshly ground pepper |
| ½ cup | Chopped fresh parsley |
1. In a large non-stick skillet, heat just enough of the oil to lightly coat the bottom of the pan. When hot, arrange soy sausage links in the skillet and cook over medium-high heat, gently turning them until all sides are golden brown. Remove from heat and set aside until needed. 2. Heat remaining oil in a soup pot or steep-sided stir-fry pan. Add onion and garlic and saut? over medium heat until golden, about 8 minutes. 3. Add carrots, celery, and vegetable stock. Bring to a simmer, cover, and cook for 10 minutes. 4. Stir in beans, tomatoes, marjoram, thyme, and rosemary.
Bring to a simmer, cover, and cook over medium heat for 15 to 20 minutes.
If needed, add a small amount of water, enough to make the stew moist but not soupy. 5. Cut the soy sausage links into ¾-inch-thick slices and stir into the stew. Season to taste with salt and pepper. 6. If time allows, let the stew stand for an hour or two before serving; then heat through as needed. Just befor! e serving, stir in parsley. Serve in shallow bowls.
Makes 6 servings
MC-Busted By Karen C. Greenlee
By "Karen C. Greenlee" <greenlee@...> on Mar 14, 1999.
Converted by MM_Buster v2.0l.