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Ethiopian Vegetable Stew

Posted By archives On March 29, 2010 @ 10:26 am In Soups and Stews | No Comments

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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