Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Garlic; minced
1/2 White onion; peeled and cut
-into 1/4-inch dice
1 Celery stalk; trimmed and
-cut into 1/4-inch dice
3 tb Vegetable stock
4 c Vegetable stock
3 lg Ripe tomatoes; cut into 1/2-
-inch cubes
1 lg Potato; peeled and cut into
-1/4-inch dice
1 c White beans; cooked
1 c Corn, Orange and Tomato
-relish (see recipe)
3 ds Tabasco sauce
pn Black pepper
Salt (optional)

Saute the garlic, onion and celery in 3 tbs vegetable stock for 3
mintues over mediumheat. Add the tomatoes and 4 cups of vegetable
stock. Continue to cook for 10 minutes.

Ad the remaining ingredients and cook for 10 more minutes, until the
potato is soft. Adjust seasoning and serve.

Serving size: 1 cup 188 cal; 1.6 g fat; 0 mg chol;
104.4 mg sod w/o added salt

Source: Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE

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