|PLUS water to cover|
|1 cBroccoli; cut up, (optional)|
|1 Green pepper; cut in chunks|
|1 cCauliflower; cut up,|
|3 Potatoes; peeled & diced, up|
|1 tbVegetable oil|
|1 lgOnion; diced|
|2 Cloves garlic; crushed, up|
|1 cBarley; rinsed & drained|
|Salt; pepper, paprika to|
|1 cKidney beans; rinsed|
|1 lgSweet potato; peeled & cut|
|1 cLima beans; rinsed|
|4 tsPareve instant soup mix; up|
|1 Red pepper; cut in chunks|
Vegetarian Cholent Preparation
Better late than never...This is from "MealLeaniYumm!" by Norene Gilletz, her latest low-fat cookbook. Soak beans overnight in cold water. Rinse & drain well. Spray a roasting pan with no-stick spray. Combine all ingredients in pan & mix well. The barley absorbs salt & pepper, so season generously. Cover tightly & place in 275" oven from late Friday afternoon until Saturday lunchtime. Posted to JEWISH-FOOD digest by "leah perez"
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