Recipe - Bean Okra Tomato Soup

BEAN PEPPER SAUCE
2 One half cup White beans, cooked
1 One fourth cup Vegetable stock
2 Roasted red bell peppers,
peeled & seeded
1 teaspoon Tarragon
1 teaspoon Thyme
1 teaspoon Marjoram
1 pn Cayenne
One half teaspoon Salt
Black pepper

PASTA
1 pound Spinach spaghetti
2 pound Broccoli
1 pound Asparagus
3 lg Yellow peppers
3 Bunches spinach, torn
One half cup Basil leaves, shredded
1 One half tablespoon Poppy seeds
Salt & pepper, to taste
8 Oil packed sun dried
tomatoes, drained &
slivered

Combine 1 One half cup beans, stock and roasted peppers in food proc. Blend
until smooth and creamy. Fold in herbs, and season with cayenne or
paprika, salt and pepper. Set aside.

Cook pasta in boiling water according to package directions.
Meanwhile, prepare veggies.

Remove broccoli florets from stalks and cut into bite sized pieces.
Peel broccoli stalks and cut diagonally into One fourth inch thick slices.
Cut asparagus stalks diagonally into slices about 1 inch long. Remove
seeds from peppers and cut into long slivers. Steam broccoli,
asparagus and peppers until tender crispabout 10 mins, and set
aside. Steam spinach 34 mins. Cool, press out excess liquid and
chop coarsley.

Place pasta in large warmed bowl. Add sauce, veggies, basil, poppy
seeds, and remaining 1c white beans. Toss gently to mix. Season
with salt and pepper and garnish with sun dried tomatoes.

"Vegetarian Times" Posted by Lisa Greenwood

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip