Title: Anasazi Bean Stew with Cornmeal Dumplings
Categories: Vegetarian Vegan Soup
Yield: 4 Servings

1 1/2	c	Anasazi beans; dried
3	c	; water
2	c	Onions; chopped
1	c	Celery; chopped
1 1/2	c	Carrots; sliced
1		Kombu strip (7"); rinsed
3		Bay leaves
2	ts	Dried savory
2	c	Tomato puree
1	tb	Balsamic vinegar
2	tb	Tamari; low-sodium
1/2		Recipe of cornmeal dumplings

Combine beans, water,onions, celery, carrots, kombu, bay leaves, savory and tomato puree in a large soup kettle. Bring to a boil, reduce heat and simmer until bans and vegetables are tender, about 45 minutes.

Remove kombu, slice into bite-size peices and return to kettle. Stir in vinegar and tamari.

While the stew is cooking, prepare the dumpling dough. Bring stew to a slow boil over mediumheat and drop tablespoonfuls of batter onto surface of stew. Cover and cook for 10 minutes.

Remove dumplings with a slotted spoon to a serving bowl. Stir stew to mix well. Ladle stew into individual serving bowls and top with dumplings. Serve immediately.

Per serving: 526 cal; 31 g prot; 579 mg sod; 92 g carb; 6 g fat; 0 mg chol; 183 mg calcium Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

previous

next