Southwesternvegetablestew Recipes

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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

SPICY SOUTHWESTERN VEGETABLE SOUP



Spicy Southwestern Vegetable Soup image

This is a hearty vegetarian soup that is perfect for cold rainy nights. It couldn't be easier to make and is delicious served with crunched up tortilla chips and some shredded cheddar or monterey jack cheese over the top.

Provided by bmarie

Categories     Clear Soup

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 medium onion, diced
1 bell pepper, diced
2 tablespoons oil
1 (30 ounce) box vegetable broth
1 (28 ounce) can diced tomatoes
1 (14 1/2 ounce) can black beans
1 (14 1/2 ounce) can whole kernel corn
1 (4 ounce) can diced green chilies
salt and pepper
2 tablespoons cumin
1 tablespoon chili powder
hot sauce (I use Cholula and find it gives it an excellent flavor)
cheese (optional)
tortilla chips (to garnish) (optional)

Steps:

  • Heat the oil in the bottom of a soup pot. Cook the onions and bell pepper in the oil until tender.
  • Add the broth, tomatoes, beans and corn. Stir and bring to a boil.
  • Add the chiles, salt and pepper, cumin, chili powder and hot sauce. Stir.
  • Simmer for another 10 minutes and serve with cheese and tortilla chips on top.

Nutrition Facts : Calories 374.7, Fat 9.8, SaturatedFat 1.4, Sodium 1138.2, Carbohydrate 64.8, Fiber 16.1, Sugar 12.9, Protein 15

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