Ingredients
- 4 garlic coves
- 3 onions
- 5 c vegetable stock
- 2 c italian tomatoes (plum)
- 1 c garbanzo beans
- 1 c kidney beans
- 3 c mushrooms (white)
- 1 c pinto beans
- 1 c carrots
- 1 c celery
- 3/8 c wine (red)
- 3 tb low-sodium tomato paste
- 1/4 c green chilies (canned)
- 1 ts safflower oil
- 1 ts cumin (ground)
- 1 ts basil (dried)
In a large heavy pot overmedium-high heat, combine oil and wine or stock. Heat to simemring. Add onions and saute for 8 to 10 minutes. Add mushrooms and saute 5 minutes more, stirring frequently. Add tomatoes, garlic,celery, carrots and cumin. Saute 5 to 8 minutes, or until carrots soften. Add 5 cups stock and remaining ingredients. Bring to a boil. Lower heat and simmer, covered, until beans are soft and liquid is absorbed, abourt 3 hours. Taste for seasoning, and add more chili powder if desired. Serve hot. Serves 6 to 8. Per serving: 361 cal; 19 g prot; 4 g fat; 63 g carb; 0 chol; 86 mg sod