Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 4 ts Vegetable instant bouillon
- 1 ts Dried fennel seed, crushed
- 1/2 ts Dried thyme leaves
- 1 md Onion, finely chopped
- 1 Stalk celery, chopped
- (1/2cup)
- 4 md (2 lb) baking potatoes,
- Peeled, sliced
- 3 lg Carrots, thinly sliced
- (2cup)
- 2 (15 5 oz) cans garbanzo
- Beans, drained, rinsed
- 1 c Packed fresh parsley
- Including tender stems,
- Chopped (about 1/2cup)
- 1/8 To 1/4 tsp coarsely ground
- 2 Garlic cloves, minced
- Black pepper
- 1 Bay leaf
- 4 c Water
- 1 tb Lemon juice
Preparation
In Dutch oven, combine all ingredients except parsley and pepper; mix well. Bring to a boil. Reduce heat to medium-low; cover and simmer 15 to 20 minutes or until vegetables are very tender. Remove bay leaf. With potato masher, mash vegetables into broth to make a thick chunky mixture. (Garbanzo beans will not mash as thoroughly as other vegetables; leave as is for extra texture.) Stir in parsley and pepper. Serve immediately. Makes 6 (1 1/2 cup) servings. TIP: To speed preparation, use food processor with metal blade to chop onion, celery, and garlic. Replace metal blade with thin slicing disk; slice potatoes and carrots on top of chopped vegetables. Remove all vegetables from bowl. Clean and dry bowl before chopping parsley with metal blade. Per serving: 270 calories, 25% calories from fat, 3 g fat, 0 mg c hol, 820 mg sodium, 50 g carbo, and 11 g protein. Source: From the March/April 1995 issue of Fast and Healthy Magazine. Posted by nanetteb@csn.org to the Fatfree Digest [Volume 15 Issue 22] Feb. 22, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
