Southern Vegetable Stew Recipes

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SOUTHERN VEGETABLE STEW



Southern Vegetable Stew image

Make and share this Southern Vegetable Stew recipe from Food.com.

Provided by That is Dr House to

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

cooking spray
1/4 cup sliced green onion
1 medium green bell pepper, coarsely chopped
4 garlic cloves, minced
2 cups vegetable stock
14 1/2 ounces diced low-sodium tomatoes, undrained
8 ounces white pearl onions, peeled
2 teaspoons paprika
1 small eggplant, see note
2 cups coarsely shredded carrots
1 medium zucchini, 3/4 in cubes
4 ounces fresh okra, 1/2 inch slices
1 1/2 teaspoons coarse grain mustard
red pepper sauce, to taste
salt, to taste
fresh ground pepper, to taste
minced parsley, garnish

Steps:

  • Notes: Use the greens also of the green onions. Peel the eggplant and cube into 3/4 cubes.
  • Pam your pan then heat over med heat until hot. Saute onions, peppers and garlic adding some broth if needed until softened.
  • Now add the stock, tomatoes, pearl onions and paprika and heat to boiling. Reduce heat and simmer 10 minutes or until onions are tender.
  • Spray a large skillet with pam then heat over med heat until hot. Saute eggplant, carrots, zucchini, and okra with some broth if needed until they are tender. Now add to the tomato mix.
  • Add the mustard and simmer until vegetables are tender adding more liquid if needed.
  • Season to taste and serve garnished with Parsley.

Nutrition Facts : Calories 131.1, Fat 0.9, SaturatedFat 0.2, Sodium 62.6, Carbohydrate 30.4, Fiber 10.6, Sugar 13.3, Protein 5.2

SOUTHWEST VEGETABLE STEW



Southwest Vegetable Stew image

Looking for a vegetable stew? Then check out this slow cooked stew recipe - perfect if you love Southwest cuisine.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 5h30m

Yield 10

Number Of Ingredients 14

3 medium dark-orange sweet potatoes, peeled and cut into 1-inch pieces (4 cups)
8 small unpeeled red potatoes, cut into 1-inch pieces (4 cups)
4 medium carrots, cut into 1/2-inch pieces (3 cups)
2 medium parsnips, peeled and cut into 1/2-inch pieces (2 1/2 cups)
1 medium green bell pepper, cut into 1/2-inch pieces (1 1/2 cups)
1 medium onion, cut into 1/2-inch wedges (1 cup)
2 cloves garlic, finely chopped
2 cans (14 1/2 ounces each) stewed tomatoes, undrained
1/4 cup tomato paste
1 1/2 teaspoons dried oregano leaves
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh cilantro

Steps:

  • Mix all ingredients except cilantro in 6-quart slow cooker.
  • Cover and cook on low heat setting 5 to 6 hours or until vegetables are tender. Spoon into shallow serving bowls; sprinkle with cilantro.

Nutrition Facts : Calories 210, Carbohydrate 55 g, Cholesterol 0 mg, Fiber 7 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 540 mg

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