Garden Vegetable Stew Recipes

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GARDEN VEGETABLE STEW



Garden Vegetable Stew image

Looking for a way to use up your zucchini? This recipe will help.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 12

Number Of Ingredients 12

1/4 cup butter or margarine
3 medium onions, chopped (1 1/2 cups)
4 medium carrots, thinly sliced (2 cups)
4 cans (14 ounces each) vegetable broth
1 1/3 cups uncooked brown or regular long-grain rice
2 cups frozen whole kernel corn
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1/2 teaspoon pepper
8 new potatoes, cut into fourths
2 large bell peppers, cut into 2x1/2-inch strips
2 medium zucchini, thinly sliced (4 cups)

Steps:

  • Melt butter in 6-quart Dutch oven over medium heat. Cook onions and carrots in butter, stirring occasionally, until onions are tender.
  • Stir in broth and rice. Heat to boiling; reduce heat. Cover and simmer 20 minutes.
  • Stir in remaining ingredients. Cover and simmer 10 to 15 minutes or until vegetables are tender.

Nutrition Facts : Calories 220, Carbohydrate 44 g, Cholesterol 10 mg, Fiber 5 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 650 mg

GARDEN VEGETABLE SOUP



Garden Vegetable Soup image

For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.

Provided by Alton Brown

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 13

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice

Steps:

  • Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
  • Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

SOUTHWEST GARDEN STEW



Southwest Garden Stew image

A Southwestern stew using both beef and chicken, this stew is the solution for all those summer garden veggies that keep stacking up in your fridge.

Provided by jmrogersfam

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 3h15m

Yield 4

Number Of Ingredients 15

6 ounces cubed beef stew meat
½ large onion, chopped
3 cloves garlic, minced
1 large zucchini, chopped
1 medium yellow squash, chopped
3 tomatoes, chopped
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes
1 cooked chicken breast, cubed
3 cups chicken broth
2 tablespoons cream or milk
½ (10 ounce) package frozen corn

Steps:

  • Cook beef in a large pot over medium heat until browned on all sides. Stir in onion, garlic, zucchini, squash, and tomatoes. Cook, stirring, for 3 to 5 minutes.
  • Stir in chili powder, cumin, oregano, Italian seasoning, and red pepper flakes. Stir in chicken, broth, and cream. Cover, reduce heat to low, and simmer 2 hours.
  • Stir in corn. Cover, and increase heat to medium low. Simmer for 45 minutes. If the stew becomes too thick, stir in a little water to reach the desired consistency.

Nutrition Facts : Calories 271.5 calories, Carbohydrate 19.7 g, Cholesterol 59.3 mg, Fat 14.1 g, Fiber 4.8 g, Protein 19.4 g, SaturatedFat 5.8 g, Sodium 67.3 mg, Sugar 6 g

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