Date: Sun, 17 Aug 1997 12:56:40 -0700
From: "mgbusb@med.unc.edu" (mgbusb@med.unc.edu)
This recipe is modified from the January 1996 Vegetarian Times
magazine. To make it vegan, use a vegan sweetener rather than honey.
* Exported from MasterCook *
San Francisco Black Bean and Corn Stew
Recipe By : Vegetarian Times, January 1996, page 34
Serving Size : 8 Preparation Time :0:30
Categories : Soups & Stews Very Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c dry sherry -- or Apple Juice
2 c onion -- chopped
1/2 c celery -- chopped
1/2 c carrot -- chopped
1/2 c red bell pepper -- chopped
4 c black beans, cooked
2 c corn, frozen
2 c vegetable broth -- or use water
2 tbsp garlic -- minced
1 c tomatoes -- chopped
2 tsp cumin powder
4 tsp chili powder
1/2 tsp oregano, dried
1/4 c cilantro, fresh -- chopped
2 tbsp honey
2 tbsp tomato paste
In a large soup pot over medium-high heat, add sherry (or apple juice). When hot, add onions. Saute, stirring, until soft but not brown. Add celery, carrot and bell pepper; saute 5 minutes. Add remaining ingredients; bring to a boil. Lower heat; simmer 15 minutes.
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Serving Ideas : Serve with cornbread or crushed corn chips if desired.
kwhoney honey