Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

AMY YASBECK'S VEGETARIAN 1 1/2 t Pepper (7 ml)
-CHILI 1 t Cumin; ground (5 ml)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 1 t Basil; dried; crumbled (5
-~~ -ml)
1 cn Tomatoes; whole (12 oz/370 1/2 t Oregeno; dried; crumbled (2
-g) -ml)
3/4 c Bulgar (175 ml) 1 1/2 c Green Bell Peppers; chopped
2 ea Tb Vegetable Oil (25 ml) -(375 ml)
1 md Onion; coarsely chopped 1 cn Red Kidney Beans; drained
3 ea Celery Stalks; chopped -(14 oz/400 g)
3 ea Carrots; chopped 1 cn Garbanzo Beans; drained (15
1 ea Tb Lemon Juice (15 ml) -oz/1 lb)
5 ea Tb Chili Powder (80 ml) 2 c Tomato Juice (500 ml)
4 md Garlic Cloves; minced

Drain tomatoes and reserve liquid. Chop tomatoes coarsely and set
aside. Bring 1 cup (250 ml) reserved liquid to a boil over medium
heat. Remove pan from heat and stir in bulgar. Heat oil in a heavy,
deep skillet over medium-low heat. Add onion and cook until
translucent, about 10 minutes, stirring frequently. Add tomatoes,
celery, carrots, lemon juice and spices, and cook until vegetables
are almost tender, about 15 minutes, stirring frequently. Add bell
peppers and cook until tender, about 10 minutes. Mix in bulgar,
garbanzo beans and 2 cups (500 ml) tomato juice. Reduce heat and
simmer 30 minutes, stirring occasionally (add remaining tomato liquid
if necessary). Serves 4. From: TV Guide Jan 21-27 by Glenn Easterly

Submitted By SAM LEFKOWITZ On 01-20-95

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