Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Dried great Northern beans,
-soaked overnight
1 tb Olive oil
2 ea Onions, chopped
2 c Coarsely chopped zucchini
1 c Chopped carrots
1 c Chopped fennel
2 tb Chopped canned green chili
-peppers (wear plastic
-gloves when handling)
1 c Chopped celery
4 c Low-sodium vegetable stock
1/2 c Chopped flat-leaf parsley
2 tb Chopped fresh thyme
1 tb Ground cumin
2 ts Low-sodium soy sauce
1/4 ts Ground red pepper
1 c Drained canned corn

Drain the beans and plce them in a 2-quart saucepan. Cover with cold
water. Bring to a boil over medium-high heat, then reduce to medium.
Simmer for 1-1/2 to 2 hours, or until the beans are tender. Drain
and set aside.

In a crock pot, warm oil with medium heat. Add the onions, zucchini,
carrots, fennel and celery. Cook, stirring frequently, for 4 to 5
minutes, or until tender. Stir in the beans and chili peppers; cook
for 1 minute.

Stir in the stock, parsley, thyme, cumin, soy sauce and red pepper;
bring to a boil. Simmer for 1 hour. With the back of a wooden
spoon, mash about 1 cup of the beans into a paste. Stir int the
corn. Simmer for 30 minutes, or until the chili thickens.

Per serving: : 284 calories, 6.5g fat (19% of calories), 10.3g dietary
fiber, 0mg cholesterol.

Recipe adapted from NEW VEGETARIAN CUISINE (Rodale Books), as seen in
the Beano Bulletin, Fall 1994.
Submitted By IRIS GRAYSON On 06-28-95

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