"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Vegetarian Lo-Cal Stew Recipe

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This recipe for Vegetarian Lo-Cal Stew, by , is from The Kadavy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jay Carson
Added: Saturday, May 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c water
1 med onion,coarsely chopped
2 cloves garlic, crushed
1 green bell pepper, coarsely chopped
1 28 oz can chopped (or stewed) tomatoes
4 small zucchini, sliced
2 small yellow crookneck squash, sliced
1 c sliced green beans
1 c fresh or frozen corn
1 Tbs soy sauce
1 Tbs parsley flakes
1 tsp dried basil
1 tsp dried oregano
1 tbs cornstarch mixed with 1/4 c cold water

Directions:
Directions:
Place the water in a large saucepan with the onion, garlic and green pepper. Cook & stir until slightly softened, 3-4 minutes. Add the tomato, zucchini, squash & beans. Cover & simmer over med heat for 15 minutes. Add the corn & seasonings & cook for another 10 minutes. Add the cornstarch mixture & cook, stirring until thickened. Serve with whole grains or potatoes.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a McDougall Recepie. Mmmm

 

 

 

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