• 1⁄2 cup water
• 3 tablespoons reduced-sodium soy sauce
• 1 onion, sliced
• 2 small sweet potatoes or yams, peeled and diced
(about 2 cups)
• 1 large carrot, thinly sliced
• 1 celery stalk, thinly sliced
• 1 red bell pepper, seeded and diced • 1 (15 oz.) can crushed tomatoes
• 4 cups vegetable broth
• 1 (15 oz.) can garbanzo beans
• 1⁄2 cup chopped fresh cilantro
• 3 tablespoons peanut butter
• 1 - 2 teaspoons curry powder
• 4 cups cooked brown rice (or sometimes I use lentils instead and that's yummy too)
DIRECTIONS
• 3 tablespoons reduced-sodium soy sauce
• 1 onion, sliced
• 2 small sweet potatoes or yams, peeled and diced
(about 2 cups)
• 1 large carrot, thinly sliced
• 1 celery stalk, thinly sliced
• 1 red bell pepper, seeded and diced • 1 (15 oz.) can crushed tomatoes
• 4 cups vegetable broth
• 1 (15 oz.) can garbanzo beans
• 1⁄2 cup chopped fresh cilantro
• 3 tablespoons peanut butter
• 1 - 2 teaspoons curry powder
• 4 cups cooked brown rice (or sometimes I use lentils instead and that's yummy too)
DIRECTIONS
Heat water and soy sauce in a large pot. Add onion and
cook over high heat, stirring often, until onion is soft, about
5 minutes. Add remaining ingredients except for rice. Stir to mix, then cover and simmer until vegetables are tender when pierced with a fork, about 15-20 minutes. To serve, place 1⁄2 cup cooked rice in a bowl and top it with a generous ladle of soup.
Yield: 8 servings
5 minutes. Add remaining ingredients except for rice. Stir to mix, then cover and simmer until vegetables are tender when pierced with a fork, about 15-20 minutes. To serve, place 1⁄2 cup cooked rice in a bowl and top it with a generous ladle of soup.
Yield: 8 servings
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