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Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser

Pareve Or Dairy
Yield: 6 To 8 Servings



• 1 tablespoon olive oil
• 1 large onion, cut into 1-inch chunks
• 1 green pepper, cut into 1 -inch chunks
• 1 red pepper, cut into 1-inch chunks
• 1 28-ounce can tomatoes, undrained and chopped
• 1 15-ounce can dark red kidney beans
• 1 15-ounce can light red kidney beans
• 1 15-ounce can black beans
• 1 15-ounce can chickpeas
• 1 cup corn
• 1 teaspoon pepper to taste
• 1½ teaspoons salt to taste
• 1/4 cup sugar
• 1/8 teaspoon cayenne pepper
• 1 tablespoon chill powder
• 1/2 teaspoon ground coriander
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1½ cups vegetable broth
• 1/2 cup grated Parmesan cheese for dairy
• Tortilla chips


1. Heat oil in soup pot and saute onions and peppers until soft.

2. Rinse and drain beans and chickpeas. Add to pot.

3. Stir in remaining ingredients, reduce heat and simmer 1 hour.

Serve with tortilla chips.

For dairy, sprinkle with cheese.

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