-
1
Combine beans, water, onions, celery, carrots, kombu, bay leaves, savory and tomato puree in a large soup kettle.
-
2
Bring to a boil, reduce heat and simmer until beans and vegetables are tender, about 45 minutes.
-
3
Remove kombu, slice into bite-size pieces and return to kettle.
-
4
Stir in vinegar and tamari.
-
5
While the stew is cooking, prepare the dumpling dough (below).
-
6
Bring stew to a slow boil over medium heat and drop tablespoonfuls of batter onto surface of stew.
-
7
Cover and cook for 10 minutes.
-
8
Remove dumplings with a slotted spoon to a serving bowl.
-
9
Stir stew to mix well.
-
10
Ladle stew into individual serving bowls and top with dumplings.
-
11
Serve immediately.
-
12
Hints: For fresh tomato puree, place 3 to 4 medium-size tomatoes in a blender and blend until smooth.
-
13
Delicious with cooked greens and a tomato salad.
-
14
CORNMEAL DUMPLINGS: (Makes about 8 dumplings) In a medium-size mixing bowl, combine cornmeal, salt and baking powder.
-
15
Blend tofu in a blender or food processor until smooth and creamy.
-
16
Add tofu to cornmeal mixture and mix well.
-
17
Hints: Replace 1/2 cup all purpose flour for half of cornmeal.
-
18
STEW - Per serving: 526 cal, 31 g prot, 579 mg sod, 92 g carb, 6 g fat, 0 mg chol, 183 mg calcium DUMPLINGS - Per serving: 55 cal, 4 g prot, 125 mg sod, 6 g carb, 2 g fat, 0 mg chol, 51 mg calcium
