2 medium carrots (1c.), finely chopped
2 stalks celery (1c.), finely chopped
1 large onion (3/4c.), finely chopped
14 1/2oz. can stewed tomatoes
8oz. can tomato sauce
2T. chopped fresh basil leaves or 2t. dried
15 1/2oz. can dark kidney beans, rinsed and drained
15 1/2oz. can Great Northern beans, rinsed and drained
15oz. can black beans, rinsed and drained
1/4c. chopped fresh parsley
Spray 4qt. saucepan or dutch oven with no-stick cooking spray; add carrots, celery and onion. Cook over medium-high heat, stirring occasionally, until vegetables are crisp-tender (about 6 minutes). Add tomatoes, tomato sauce and basil. Continue cooking, stirring occasionally, until mixture just comes to a boil (2-3 minutes). Reduce heat to low; add beans and parsley. Cook, stirring gently, until mixture is heated through (6-8 minutes). This stew is delicious with fresh crusty vegan bread and a garden salad!
Nutritional Info: Calories: 170 Fat: Less than 1g. Cholesterol: 0g.