Jary Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
VEGETARIAN TIMES; JAN 95
1 1/2 tsp: Olive oil,
1/4 cup: Fine cracked wheat,
1 medium: Carrot, chopped
1/2 cup: Fresh parsley, coarsely chop
4 centiliter: Garlic, pressed or minced
1/2 cup: Fresh celantro, coarsely cho
3/4 tsp: Paprika,
1/2 cup: Fresh mint leaves, coarsely
pn Cayenne, or to taste
2/3 cup: Garbanzo beans, cooked
1/4 cup: Tomato puree,
4 tsp: Lemon juice, or to taste
4 cup: Vegetable and/or garbanzo st,
Salt, to taste
1/2 tsp: Salt, plus more to taste
Directions:
Heat oil in a heavy soup pot over medium heat. Add onion; saute until
tende and translucent, about 5 minutes. Stir in garlic, paprika and
cayenne; cook to 2 minutes more, stirring constantly. Add tomato
puree and stock. Bring t simmer and stir in sa
Cover, reduce heat and simmer gently, stirring occasionally, until
cracked wheat is tender, about 30 minutes. Remove from heat and cool
slightly.
Transfer soup to blender or food processor. Add parsley, cilantro and
mint; process until soup is almost smooth. Return soup to pot, stir
in garbanzo beans and reheat. Add lemon juice and salt to taste.
Serves 4.
Per serving: 113 cal; 4 g prot; 1 g fat; 19 g carb; 0 chol; 281 mg
sod; 3 g fiber; vegan
Posted on GEnie Food & Wine RT Dec 22, 1994 by DEEANNE
Nutritional information per serving: xx calories, xx gm protein,
xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber,
xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg
calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT
Cookbook and PlanoNet Lowfat & Luscious echoes
Submitted By SYLVIA STEIGER On 01-18-95
Source from luhu.jp
tende and translucent, about 5 minutes. Stir in garlic, paprika and
cayenne; cook to 2 minutes more, stirring constantly. Add tomato
puree and stock. Bring t simmer and stir in sa
Cover, reduce heat and simmer gently, stirring occasionally, until
cracked wheat is tender, about 30 minutes. Remove from heat and cool
slightly.
Transfer soup to blender or food processor. Add parsley, cilantro and
mint; process until soup is almost smooth. Return soup to pot, stir
in garbanzo beans and reheat. Add lemon juice and salt to taste.
Serves 4.
Per serving: 113 cal; 4 g prot; 1 g fat; 19 g carb; 0 chol; 281 mg
sod; 3 g fiber; vegan
Posted on GEnie Food & Wine RT Dec 22, 1994 by DEEANNE
Nutritional information per serving: xx calories, xx gm protein,
xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber,
xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg
calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT
Cookbook and PlanoNet Lowfat & Luscious echoes
Submitted By SYLVIA STEIGER On 01-18-95
Source from luhu.jp