Don's Vegetable Stew


Hearty, Hot and Healthy!

This is one of my favorite cold-weather meals. It's similar to, but not as good as, the stew my mother used to make. : )

It is quick and easy, and it'll taste even better the next day. Feel free to use whatever veggies you have on hand, but make sure the potatoes, onions, and carrots are there.

Yumm!
Don's Vegetable Stew

What You'll Need :

  • 1 tablespoon vegetable oil
  • 1 medium onion diced
  • 1 stalk celery diced
  • 2 small potatoes diced
  • 1 carrot diced
  • 1/2 small zucchini diced
  • 1/4 small pasta
  • 1 medium parsnip diced
  • 3 cloves garlic diced fine
  • 2 cups vegetable stock
  • 1 can red kidney beans
  • 1 can diced fresh tomatoes
  • 2 bay leaves
  • 2 teaspoons basil
  • 4 dashes Tabasco sauce
  • 1 teaspoons vinegar
  • salt and pepper

What To Do

  • Peel and dice all of your veggies, open the cans, and general get ready to cook. It's always a good idea to get everything ready before you actually start cooking.
  • Heat a large iron skillet of heavy stockpot over med to med-hi heat.
  • Add the oil then the onion and celery. Saute' until the onions turn translucent.
  • Add the potatoes, carrots, and parsnips. Stir for 2 minutes.
  • Add the garlic, stir until the garlic smell hits your nose, then add the stock (or water).
  • Add the bay leaf and bring to a boil. Leave at a low boil for 5 minutes. Reduce to a low simmer.
  • Add basil, Tabasco, pepper. Simmer for 1 hour, adding more liquid if needed. Remove the bay leaf.
  • Increase heat and add pasta and zucchini. Cook until pasta is tender.
  • Garnish with a dollop of butter.
  • Serve with warm bread and milk. DEElicious!

Still Hungry?