Date: Tue, 12 Sep 1995 10:34:56 -0700
From: Judy.Mingram@West.Sun.COM (Judy Mingram - SunSelect)
I got this recipe from Cooking Light magazine's latest issue, page
158. The only change I made is that I deleted the 1/2 pound round
steak. It came out great and really is a great, one-dish meal, with
barley, beans and veggies. I also substituted some of the stuff for
what I had on hand, increased the spices, and it was still great. It
has a lot of ingredients but is much easier and less time consuming
than it looks.
Italian Vegetable-and-Pasta Stew
4 cups water
2 cups chopped onion
1 1/2 cups quartered small potatoes (I used baking potatoes)
1 cup dried Great Northern or Navy Beans (I used kidney beans)
1/2 cup sliced carrot
1/2 cup quartered mushrooms
1/2 cup uncooked pearl barley
1 (14.5-ounce) can pasta-style chunky tomatoes, undrained
1 (14.25-ounce) can fat-free veggie broth
3 garlic cloves chopped
1 cup sliced zucchini
1 cup torn spinach
1/2 cup uncooked alphabet or other small pasta
1 tablespoon dried rosemary, crushed (I used a large stem of fresh)
1 teaspoon salt (optional)
1 teaspoon rubbed sage
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
Combine first 11 ingredients in a large electric slow cooker. Cover
with lid, cook on high-heat setting for 6 hours. Add zucchini and next
7 ingredients (zucchini through nutmeg) cover and cook on high-heat
setting for an additional 30 minutes or until beans are tender.
kwvegan vegan