The recipes below this post are from our previous blog home “In the Kitchen”. The date in the parenthesis are the date of the original posts. The recipes above this are our new ones.
1 Tbsp Olive Oil
1 Large onion, chopped
3 carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
6 cups vegetable stock or water (or combination thereof)
2 bay leaves
1 28oz can crushed tomatoes
1/3 c. brown rice
1 16oz can kidney beans, undrained
1 lb fresh green beans, cut in 1″ pieces
In a 6 qt pot, saute onion, celery, carrots, and garlic until softened. Add stock or water, tomatoes, rice and bay leave. Bring to a boil and cover, reducing heat to a simmer for 50 minutes; stirring occassionaly. Stir in kidney beans and green beans and simmer for an additional 10 minutes (or until all veggies are tender). Remove bay leaf before serving.
(5/26/08)
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