| Italian Garbanzo Stew
1 large onion; chopped
1 large green bell pepper, chopped
1 - 2 Cloves Garlic; minced
one 28 ounce can of chopped tomatoes
one 15 ounce can of tomato sauce
two 15 ounce cans of Garbanzo Beans
1 cup of fresh or frozen corn kernels
1 teaspoon of dried oregano
1 teaspoon of dried basil
1 tablespoon of soy sauce
Freshly Ground Black Pepper
2 cups of spinach leaves, packed, washed & dried |
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Put the onion, green pepper and garlic in a large pot with a small amount of water. Cook, stirring until the vegetables are soft, about 10 minutes. Add the remaining ingredients except for the spinach. Mix well, cover, reduce heat, and cook for 20 minutes. Stir in the spinach and cook until wilted, 1 or 2 minutes. Serve over rice or other whole grains. From The McDougall Program For Maximum Weight Loss by John A McDougall MD. Recipes by Mary McDougall. Recipe by: Mary McDougall Converted by MM_Buster v2.0l. |
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