Vegetable Stew

3 reviews, 4.3 star(s). 100% would make again

Ready in 1 hour

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.


1/4 cup olive oil
1 large onion; diced
1 Tbs Garlic; minced
2 Tbs Flour
2 medium green peppers; diced
2 medium tomatoes; diced
3 cups broth; (chicken or veggie)
1 tsp Oregano
1 Bay leaf
5 dried red peppers
1 lb yams; cut in small cubes
1 lb potatoes; cut in small cubes
1 cup corn
1 medium zucchini; diced
salt and pepper; to taste

Original recipe makes 4



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.

Verified by stevemur
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I added parsnips and eggplant and cinnamon, and served it with a dash of Tabasco, also rolls and wine. Delectable!
LAPeter 4y ago

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
Universalself 4y ago

[I posted this recipe.]
bkprice13 8y ago

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