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| 2 Esslöffel | Vegetable broth |
| 2 gross | Onions, thinly sliced (2 cups) |
| 1 gross | Green bell pepper, thinly sliced (1 cup) |
| 2 Tasse | Vegetable broth (or 2 c. water plus vegetable bouillion) |
| 1 Dose | (6-oz.) tomato paste |
| 1 Dose | (1-lb.) kidney beans, rinsed & drained |
| 1 Dose | (1-lb.) cannelini beans or great northern beans, rinsed & drained |
| 1 Dose | (1-lb.) lima beans, rinsed & drained (or 10-oz. pkg. frozen limas) |
| 2 mittel | Potatoes, unpeeled, cut into 1/2-inch cubes (1 lb. total) |
| 2 Esslöffel | paprika |
| 1 Teelöffel | basilicum dried |
| 1/2 Teelöffel | Caraway seed |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1 Tasse | yogurt plain, nonfat |
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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 medium-low. 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.
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