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Ingredients (use vegan versions):
- 4 tablespoon oil (I use canola)
- 1 tablespoon crushed chilis (or to taste)
- 1 tablespoon oragano
- 2 tablespoon chili powder
- 1 tablespoon dried parsley
- 2 large onions, chopped
- 4 cloves garlic, pressed
| | or minced
1 green pepper, chopped
2 large carrots, chopped
1 large can tomatoe sauce
1 large can tomatoes, chopped
1 cup cooked kidney beans (soak .5 cup overnight then boil 1 hr)
1 cup niblet corn (I use frozen)
.5 cup couscous
.5 cup soy grits+bulgar (generally more bulgar than soy grits)
Directions:
Chop everything first. Heat oil in bottom of large pot (dutch oven).
Add spices, stir for a few minutes. Add onions, garlic, stir for a
few minutes. Add carrots and gr. pepper, stir for a few minutes. At
this point all veggies should be soft. Add everything else and simmer
for about an hour. It may be necessary To add some water since the
couscous and bulgar will absorb some.
Good with a green salad.
Enjoy!!
Katherine Astels
Serves:
more Free recipe and All Free recipe | |
More Vegetarian Recipes
1. Easy Curried Chickpea Potato Stew 2. Escarole Soup 3. Nutrition Packed Veggie Soup 4. Butternut Squash, Roasted Garlic and Apple Soup 5. Gazpacho
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