Sunday, January 25, 2015



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)


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

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