Vegetable Stew
Recipes » Soups, Stews and Chili » Vegetarian
Adapted from a recipe, 1998. This is a delicious and filling fall soup. It's extra festive if you serve it in a hollowed-out pumpkin shell.
"I did not use corn or yams. I added a head of cabbage and 5 large carrots instead. I also sautéed in 1.5-2 tablespoon fresh chopped ginger. I doubled the volume of broth, and probably another couple cops of water. Came out with a nicely flavored soup in which veges not over cooked and nice subtle mild spicy flavor" - UniversalselfYield: 0 Ready in 1 hours
Cuisine: AmericanMain Ingredient: Vegetables
100% would make again (reviews)
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Notes Vegetable Stew Preparation
Heat oil. Add onions and garlic and cook 5 mins. Sprinkle with flour and cook 3 more minutes. Add peppers, tomatoes, stock, oregano, bay leaf, red pepper, and bring to a boil. Add potatoes, yams, simmer 10 mins. Add zucchini, corn, salt, pepper, cook 15-20 min more. Serve with bread and wine.
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Vegetable Stew Reviews
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I added parsnips and eggplant and cinnamon, and served it with a dash of Tabasco, also rolls and wine. Delectable!
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I did not use corn or yams. I added a head of cabbage and 5 large carrots instead. I also sautéed in 1.5-2 tablespoon fresh chopped ginger. I doubled the volume of broth, and probably another couple cops of water. Came out with a nicely flavored soup in which veges not over cooked and nice subtle mild spicy flavor
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