Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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