Low-Fat & Luscious Vegetarian

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* Exported from MasterCook *

 

Herbed Bean Stew

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 68

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dry navy beans

3/4 cup dry red beans

6 cups water

4 cups water*

1 cup chopped onions

2 doves garlic -- minced

2 bay leaves

2 teaspoons instant vegetable bouillon granules*

1 teaspoon sugar

1 teaspoon dried oregano -- crushed

1/2 teaspoon salt

1/8 teaspoon pepper

1 1/2 cups chopped and peeled rutabaga or potato

9 ounces frozen Italian green beans

8 ounces canned low-sodium tomato sauce

 

Let your culinary imagination go. Try different combination; of dried

beans and your favorite herbs and spices.

 

Rinse the navy and red beans. In a 4-quart Dutch oven combine the beans

and the 6 cups water. Bring to boiling; reduce heat. Simmer beans for 2

minutes. Remove from heat. Cover and let stand for 1 hour. (Or, soak the

beans in water overnight.)

 

Drain the beans in a colander and rinse, discarding liquid. Return beans

to Dutch oven. Add the 4 cups water, the onions, garlic, bay leaves,

bouillon granules, sugar, oregano, salt, and pepper. Bring to boiling;

reduce heat. Simmer, covered, about 1 1/4 hours or until beans are tender.

 

Add rutabaga or potato. Simmer, covered, for 15 minutes. Add green

beans. Simmer, covered, for 10 to 5 minutes more or until rutabaga and

green beans are tender.

 

Stir in the tomato sauce; heat through. Discard bay leaf. To serve, ladle

soup into bowls. Makes 6 main-dish servings.

 

Preparation time: 15 minutes. Standing time: 1 hour. Cooking time: 1 3/4

hours.

 

Note: You may substitute 4 cups of Vegetable Stock (see separate recipe)

for the 4 cups water; omit the vegetable bouillon granules.

 

217 Calories; 1 G Total fat; 0 G Saturated fat; 0 MG Cholesterol; 495 MG

Sodium; 41 G Carbohydrate; 3 G Fiber; 13 G Protein. Exchanges: 2 starch, 2

vegetable.

 

 

 

 

 

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