Vegetarian Goulash

From Carol Bowen’s The Vegetarian Cookbook

3 tbsp oil (I use a generous spray instead, and get great results)
1 onion, peeled and sliced or chopped
2 cloves minced garlic
3 stalks celery, chopped
1 tbsp paprika
1 tbsp caraway seeds
28-oz can diced tomatoes, undrained
1 bouillon cube or splash of vegetable concentrate
11-oz can corn kernels
19-oz can beans – cannellini, navy beans, white kidney beans…
2 tbsp fresh parsley (1 tbsp dried)
Salt & pepper
Sour cream to serve
Saute onion, garlic and celery together for about 5 minutes, then add the paprika and caraway seeds, and fry for another minute or so. Add the tomatoes and bouillon, and a little water to make a liquidy sauce. Bring to the boil and reduce heat, half-cover and simmer for 30 minutes.
Add the corn, beans, parsley and seasoning, and simmer for another 15 minutes.
Serve with sour cream on the side. We’ve served this alone, over rice, or over egg noodles.
We enjoyed this tonight over egg noodles (although next time we’ll do half a package, rather than the whole bag of noodles) with a bottle of Pinot noir De La Chevalière vin de pays d’Oc 2007
3 points/serving, recipe serves 4.