Recipe - Hungarian Mixed Bean Goulash

2 tablespoon Vegetable broth
2 lg Onions, thinly cut or sliced up (2
cups)
1 lg Green bell pepper, thinly
cut or sliced up (1 cup)
2 cup Vegetable broth (or 2 c.
water plus vegetable
bouillion)
1 cn (6oz.) tomato paste
1 cn (1lb.) kidney beans, rinsed
& drained
1 cn (1lb.) cannelini beans or
great northern beans,
rinsed & drained
1 cn (1lb.) lima beans, rinsed &
drained (or 10oz. pkg.
frozen limas)
2 md Potatoes, unpeeled, cut into
1/2inch cubes (1 lb.
total)
2 tablespoon Paprika
1 teaspoon Dried basil
One half teaspoon Caraway seed
One half teaspoon Salt
One fourth teaspoon Pepper
1 cup Plain nonfat yogurt

Adapted from Bobbie Hinman's "The Meatless Gourmet: Favorite Recipes from
Around the World"

Heat 2 Tbsp. vegetable broth in large saucepan over medium heat. Add onions
& bell pepper. Cook, stirring frequently, 5 minutes. Add small amounts of
water as necessary, about a tablespoon at a time, to prevent sticking. Add
remaining ingredients, except yogurt. Mix well. Bring mixture to a boil,
then reduce heat to mediumlow. Cover & simmer 45 minutes or until potatoes
are tender. Stir several times while cooking. Serve over noodles or brown
rice & top each serving with 2 Tbsp. of yogurt. Serves 8.
Posted to fatfree digest V97 #009 by ReddHedd@aol.com on Feb 25, 1997.