Hungarian Mixed Bean Goulash

• 2 teaspoons vegetable oil
• 2 large onions, thinly sliced
• 1 large green bell pepper, thinly sliced
• 2 cups vegetable broth
• 1 (6 ounce) can tomato paste
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (16 ounce) can white beans, rinsed and drained (cannellini or Great Northern beans)
• 1 (16 ounce) can lima beans, rinsed and drained
• 2 medium potatoes, unpeeled, cut into 1/2 inch cubes
• 2 tablespoons paprika
• 1 teaspoon dried basil
• 1/2 teaspoon caraway seed
• 1/4 teaspoon pepper
• 1 cup plain yogurt

1. Heat oil in a large saucepan over medium heat. Add onions and bell pepper.
2. Cook, stirring frequently, 5 minutes.
3. Add small amounts of water as necessary, about a tablespoon at a time, to prevent sticking. Add remaining ingredients, except yogurt. Mix well.
4. Bring mixture to a boil, the reduce heat to medium-low, cover, and simmer 45 minutes or until potatoes are tender. Stir several times while cooking.
5. Serve over noodles or rice and top each serving with 2 tablespoonfuls of yogurt.

vegetable oil, onions, green bell pepper, vegetable broth, tomato paste, kidney beans, white beans, lima beans, potatoes, paprika, basil, caraway seed, pepper, plain yogurt

Taken from www.food.com/recipe/hungarian-mixed-bean-goulash-307187 (may not work)