MMMMM----- Recipe via Meal-Master (tm) v8.04

     Title: 15 Bean & Winter Squash Not Chili
Categories: Bean/legume, Soups/stews
     Yield: 1 servings

     1 c  15 bean mixture, soaked
          -overnight and drained
     7 c  Water
     1 tb Canola oil
     1 lg Red onion, diced
     1 lg Green or red bell pepper
          -seeded and diced
     2    Stalks celery, diced
     3    Cloves garlic, minced
     2 c  Peeled and diced butternut
          -squash
    15 oz Can stewed tomatoes
   1/4 c  Tomato paste
     1 tb Dried oregano
     2 tb Chili powder
 1 1/2 ts Cumin
     1 ts Black pepper
     1 ts Salt

 In a large saucepan, combine bean mixture and water; bring to a
 simmer. Cook uncovered over med low heat, stirring occasionally,
 until beans are tender, about 1 1/2 hours.  Drain, reserve 3c cooking
 liquid.

 In another large saucepan, heat oil.  Add onion, bell pepper, celery
 and garlic; saute 5-7 mins.  Stir in cooked beans, cooking liquid,
 squash, stewed tomatoes, tomato paste and seasonings. Cook 30 mins
 over low heat, stirring occasionally.  Remove from heat, cover and
 let stand 5-10 mins before serving.

 Ladle into not-chili bowls.  Makes 6-8 servings.

 Note:  15 bean mixtures are available packaged in supermarkets and
 health food stores.  If you prefer, make your own by combining equal
 amounts of dried blackeyed peas, red kidney beans, white kidney beans
 (cannellini), green lentils, split peas, black beans, yellow split
 peas, navy beans, cranberry (Roman, shell, or shell out) beans, great
 Northern beans, pinto beans, small white limas, red lentils, cow peas
 (field peas), and pink beans.  Avoid using beans such as garbanzos
 and large lima beans, as these take longer to cook than other
 varities.

 Per serving:: 215 cals, 10g prog, 3g fat, 41g carb, 0 chol, 578mg
 sod, 11g fiber From Vegetarian Times, January 1996 Typed by Lisa
 Greenwood

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