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hungarian-bean-goulash recipe

Date: Tue, 25 Feb 1997 18:20:10 -0500 (EST)
 From: ReddHedd@aol.com
 Here is a wonderful soup that I thought some of you might like to try.  We
 serve this as a main course with some whole grain bread & a salad.  Sometimes
 a little sweet & sour red cabbage on the side.  It is wonderful on a blustery
 day.  The taste hearkens back to grandma's cooking & is even better the next
 day (if you have any leftovers).
 Adapted from Bobbie Hinman's "The Meatless Gourmet:  Favorite Recipes from
 Around the World"
 2 Tbsp. vegetable broth
 2 lg. onions, thinly sliced (2 cups)
 1 lg. green bell pepper, thinly sliced (1 cup)
 2 c. vegetable broth (or 2 c. water plus vegetable bouillion)
 1   6-oz. can tomato paste
 1   1-lb. can kidney beans, rinsed & drained
 1   1-lb. can cannelini beans or great northern beans, rinsed & drained
 1   1-lb. can lima beans, rinsed & drained (or 10-oz. pkg. frozen limas)
 2 med. potatoes, unpeeled, cut into 1/2-inch cubes (1 lb. total)
 2 Tbsp. paprika
 1 tsp. dried basil
 1/2 tsp. caraway seed
 1/2 tsp. salt
 1/4 tsp. pepper
 1 c. plain nonfat yogurt
 Heat 2 Tbsp. vegetable broth in large saucepan over medium heat.  Add onions
 & bell pepper.  Cook, stirring frequently, 5 minutes.  Add small amounts of
 water as necessary, about a tablespoon at a time, to prevent sticking.  Add
 remaining ingredients, except yogurt.  Mix well.  Bring mixture to a boil,
 then reduce heat to medium-low.  Cover & simmer 45 minutes or until potatoes
 are tender.  Stir several times while cooking.  Serve over noodles or brown
 rice & top each serving with 2 Tbsp. of yogurt.  Serves 8.
 kwlacto lacto