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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mexican Summer Soup
Categories: Main dishes, Vegetables, Vegetarian, Soups & ste
Yield: 4 Servings
1/3 c Kidney beans
1/3 c Garbanzo beans
1/3 c Black beans
3 md Tomatoes; coarsely chopped
1 sm Onion; coarsely chopped
1 Banana pepper; finely
-chopped
1/2 c Green beans; fresh
1/2 c Zucchini; cubed
4 Cloves garlic; pressed
1 ts Chili powder
1 ts Ground cumin
2 Bay leaves
Salt and pepper; to taste
1/4 c Red wine
Wash and soak beans overnight (I cooked mine the next day on low in
the slow cooker while I was at work) drain & rinse beans before
adding to pot.
In a medium saucepan sautщ onion and garlic in water until tender.
Add fresh green beans and banana peppers, continue to sautщ for 3
minutes. Be sure to keep track of the water so it doesn`t dry out.
Just before the water completely dries up add the zucchini and sautщ 2
minutes ( the zucchini should add some moisture to the pot, but if it
doesn`t add more water just to keep from scorching veggies).
Add fresh tomatoes, beans, wine, spices and cook until this thickens
and the tomatoes have made a nice sauce.
As I am on a restricted salt diet I did not add salt to mine,
however, I did add some sweetener to the whole batch. Even without
salt this dish was very good. I haven`t tried it with salt
substitute, so I don`t know how it would work. The nutritional
rundown on this dish is quite good and it taste good too.
Recipe by: Lynne Neumann
Posted to fatfree digest by "Lynne" <
QA_neumann@email.msn.com> on Aug
20, 1998, converted by MM_Buster v2.0l.
MMMMM
-- Sean
... Most people deserve each other.
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