Here is a wonderful soup that I thought some of you might like to try. We
serve this as a main course with some whole grain bread & a salad. Sometimes
a little sweet & sour red cabbage on the side. It is wonderful on a blustery
day. The taste hearkens back to grandma's cooking & is even better the next
day (if you have any leftovers).
- Christy Hardin Smith
ReddHedd@xxxxxxx
HUNGARIAN MIXED BEAN GOULASH
Adapted from Bobbie Hinman's "The Meatless Gourmet: Favorite Recipes from
Around the World"
2 Tbsp. vegetable broth
2 lg. onions, thinly sliced (2 cups)
1 lg. green bell pepper, thinly sliced (1 cup)
2 c. vegetable broth (or 2 c. water plus vegetable bouillion)
1 6-oz. can tomato paste
1 1-lb. can kidney beans, rinsed & drained
1 1-lb. can cannelini beans or great northern beans, rinsed & drained
1 1-lb. can lima beans, rinsed & drained (or 10-oz. pkg. frozen limas)
2 med. potatoes, unpeeled, cut into 1/2-inch cubes (1 lb. total)
2 Tbsp. paprika
1 tsp. dried basil
1/2 tsp. caraway seed
1/2 tsp. salt
1/4 tsp. pepper
1 c. plain nonfat yogurt
Heat 2 Tbsp. vegetable broth in large saucepan over medium heat. Add onions
& bell pepper. Cook, stirring frequently, 5 minutes. Add small amounts of
water as necessary, about a tablespoon at a time, to prevent sticking. Add
remaining ingredients, except yogurt. Mix well. Bring mixture to a boil,
then reduce heat to medium-low. Cover & simmer 45 minutes or until potatoes
are tender. Stir several times while cooking. Serve over noodles or brown
rice & top each serving with 2 Tbsp. of yogurt. Serves 8.
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