Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Water Peeled, sliced
1 tb Lemon juice 3 lg Carrots, thinly sliced
4 ts Vegetable instant bouillon (2cup)
1 ts Dried fennel seed, crushed 2 (15 5 oz) cans garbanzo
1/2 ts Dried thyme leaves Beans, drained, rinsed
1 Bay leaf 1 c Packed fresh parsley
1 md Onion, finely chopped Including tender stems,
1 Stalk celery, chopped Chopped (about 1/2cup)
(1/2cup) 1/8 To 1/4 tsp coarsely ground
2 Garlic cloves, minced Black pepper
4 md (2 lb) baking potatoes,

In Dutch oven, combine all ingredients except parsley and pepper; mix
well. Bring to a boil. Reduce heat to medium-low; cover and simmer 15
to 20 minutes or until vegetables are very tender. Remove bay leaf.
With potato masher, mash vegetables into broth to make a thick chunky
mixture. (Garbanzo beans will not mash as thoroughly as other
vegetables; leave as is for extra texture.) Stir in parsley and
pepper. Serve immediately. Makes 6 (1 1/2 cup) servings.

TIP: To speed preparation, use food processor with metal blade to chop
onion, celery, and garlic. Replace metal blade with thin slicing disk;
slice potatoes and carrots on top of chopped vegetables. Remove all
vegetables from bowl. Clean and dry bowl before chopping parsley with
metal blade.

Per serving: 270 calories, 25% calories from fat, 3 g fat, 0 mg c
hol, 820 mg sodium, 50 g carbo, and 11 g protein.

Source: From the March/April 1995 issue of Fast and Healthy Magazine.

Posted by nanetteb#csn.org to the Fatfree Digest [Volume 15 Issue 22]
Feb. 22, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9#aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km#salata.com.

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