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Ethiopian Vegetable Stew

Recipe By     :Susan Voisin
Serving Size  : 4     

  1              large  onion -- sliced
  2              large  carrots -- sliced
  3             medium  red potatoes -- cut 1" thick
     1/4          head  cabbage -- sliced
  8             ounces  green beans -- sliced
  3             cloves  garlic -- peeled and crushed
     1/2      teaspoon  ground ginger
     1/2      teaspoon  turmeric
     1/2      teaspoon  black pepper
  1           teaspoon  salt -- optional
  3               cups  water

Brown the onion in a non-stick skillet over medium heat.  Add in the garlic and saute for one minute more.  Then add all the vegetables and seasonings and mix well.  Add the water, stir, and cook over low heat for 30-40 minutes.  Serve hot.

Serves 6 as a side dish, 4 as a main course.

Source:
  "combination of several recipes/oil removed"

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Per serving: 93 Calories (kcal); trace Total Fat; (2% calories from fat); 3g Protein; 21g Carbohydrate; 0mg Cholesterol; 560mg Sodium

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