Title: Hearty Vegetable Stew - Vegetable Medly
Categories: Digest Mar
Yield: 1 Servings

2	c	Corn noodles
1/2	c	Pinto, lima, or white

navy beans 1 tsp garlic powder 1/2 tsp salt 1 c frozen corn 1 c frozen peas 1 c sliced carrots 2 c frozen Broccoli 2 c frozen string beans 1 ea tomato sauce

Soak beans in 2 cups of water for two hours. After two hours, drain water and boil beans, 1 tsp. garlic powder, and salt in at least 3 cups of water. Cook for 1 hour adding water as needed.

When beans are cooked, set aside.

Bring 4 cups of water to a boil. Add corn noodles and carrots.

When noodles and carrots are cooked, drain and mix with cooked beans, frozen corn, peas, broccoli, string beans, and garlic powder. Add enough tomato sauce to cover and simmer a couple more minutes until the sauce is hot.

Posted by cscalzi@hi.com (Casey Scalzi) to the Fatfree Digest [Volume 16 Issue 26] Mar. 30, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á

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