1 1/2 tsp Canola Oil
2 tsp Garlic, crushed
1 cup Onion, diced
1 cup Green Bell Pepper, diced
1 cup Carrots, diced
1 lb Ground Veal
28 oz Can White and Red Kidney
Beans
2 tbsp Tomato Paste
1 tbsp Chili Powder
1/4 tsp Dried Oregono
3/4 tsp Dried Basil
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In a large nonstick saucepan, heat oil. SAute garlic, onion, green pepper and carrots until softened. Add veal and saute until no longer pink. Add beans, tomato paste, chili powder, oregano and basil. Cover and simmer for 30 minutes. Serve in soup bowls with French bread or crackers.
Per Serving: Calories: 300, Fat: 5g, Cholesterol: 54mg, Sodium: 760mg.
Source: Medford Mail Tribune, 19 July 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120
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