Three-Bean Vegetable Stew

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* Exported from MasterCook *

 

Three-Bean Vegetable Stew

 

Recipe By : " 1,000 Vegetarian Recipes " Carol Gelles

Serving Size : 12 Preparation Time :0:00

Categories : Beans Stews

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

1 cup small dried red (chili) beans

1/2 cup small dried lima beans

8 cups water

2 cups chopped cabbage

1 cup chopped carrots

1 cup chopped celery

1 cup chopped parsnips

1 cup chopped onions

1/2 cup chopped turnips

1/2 cup green or yellow split peas

1/2 cup chopped fresh parsley

1/3 cup chopped fresh celery leaves

1/4 cup chopped fresh dill

1/3 cup small pasta (such as orzo, mini bowties,

or small shells)

3/4 teaspoon salt -- or to taste

1/4 teaspoon pepper

 

1. Soak the red and lima beans overnight in enough water to cover the beans

by 2 inches. Drain.

2. In a 6-quart pot, combine the water, soaked beans, cabbage, carrots,

celery, parsnips, onions, and turnips. Bring to a boil over high heat. Stir

in split peas and return to a boil. Reduce heat, cover and simmer 1 hour.

3. Stir in the parsley, celery leaves, and dill. Bring to a boil, reduce

heat, and simmer, uncovered, 30 minutes longer. Stir in the pasta, salt, and

pepper. Simmer 10 minutes longer or until pasta is cooked.

 

VARIATION: Instead of adding salt, stir in 2 to 3 vegetable bouillon cubes.

 

Yield:

" 12 cups "

 

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Per serving: 21 Calories (kcal); trace Total Fat; (4% calories from fat); 1g

Protein; 5g Carbohydrate; 0mg Cholesterol; 153mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;

0 Other Carbohydrates

 

* Deedra