|Mine doesn't look like this. Close enough.|
1 can chick-peas
1 can kidney beans
1 can pinto beans
1 can black beans
1/3 cup water
1 tsp olive oil
1 Tbsp red wine vinegar
2 large onions, chopped
2 cups chopped tomatoes (I left these out this time because I didn't have any, it tasted fine)
1 cup chopped red cabbage
1 cup chopped regular cabbage
1 cup chopped carrots
1/2 cup sliced mushrooms, or one can
4 cloves garlic, minced
1 tsp cumin
6 cups chicken broth
1 small can tomato sauce
1 tsp dried basil
1 Tbsp chili powder (I just use a sprinkle because my children are wimps)
1/4 cup diced green chili peppers (optional, see above)
1/2 tsp black pepper
1/4 tsp salt
Pour water, oil and vinegar in a large pot. Add onions and saute until soft, about 8 minutes. Add all the veggies and saute a few minutes more. Add everything else, let simmer for an hour.
I got the original recipe from Prevention's Low-Fat, Low-Cost Cookbook, 1997, Rodale Press. I have no idea if this is still available anywhere, I got it from a used book store more than ten years ago. It is a great book. I did take some liberties with the recipe, for example, using canned beans instead of dried. I also use tomato sauce instead of paste and add more water.
So I also made breadsticks to go with our healthy dinner. It did knock the healthy quotient down a bit, but they were yummy.
My fridge is very bare, I am glad the Bountiful Baskets pick up is tomorrow. Then I can plan a new round of yummy dinners.