Low Fat Stew Recipes

Ingredients:

1/2 cup garbanzo beans, dry
1/2 cup kidney beans, dry
2 qt water
1 large yellow onion, sliced
2 garlic cloves, crushed
2 tbsp soy sauce, low sodium
2 tsp curry powder
2 parsnips, scrubbed & sliced
2 carrot, scrubbed & sliced
1 zucchini, cut in chunks
1/2 cup whole-wheat macaroni
1 [uncooked?]
1/4 cup bulgur, uncooked
1 tbsp lemon juice
2 cup fresh spinach

Instructions:

with water, just covering the beans.

Canned beans do not work in this dish. The cooking liquid from the dry
beans makes a rich, flavorful stock which makes for the base of the stew.

Place the beans in a large pot with the water. Soak overnight, or bring to
a boil, cook for 2 minutes, turn off heat, and let rest for 1 hour. Then
add the onion, garlic, soy sauce, and curry powder. Bring to a boil, reduce
heat, and cook for 2 hours. Meanwhile, prepare the rest of the vegetables
and set aside.

Place the parsnips in a small amount of water in a small saucepan. Cook
until soft, about 15 minutes. Cool. Place in a blender or food processor
and process until smooth. When beans are almost tender, add the pureed
parsnips and the carrots and zucchini. Cook for 30 minutes, then add the
pasta and bulgur. Cook an additional 15 minutes. Stir in the lemon juice
and spinach and cook about 5 minutes. Serve at once.
From the recipe files of Sue Smith, SueSmith9@aol.com. Posted by KevinVegan
to AOL. D/L April 16, 1995. Formatted using MMCONV 1.8. 1.80á

Preparation Time: 4:30

Servings: 6