Southern Vegetable Stew Food
SOUTHERN VEGETABLE SOUP
This chunky, vegetable-filled soup is a surefire way to warm up those cold winter nights. -Christy Hinrichs, Parkville, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven over medium-high heat, saute onion in oil for 3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender. , Serve immediately or transfer to freezer containers. May be frozen for up to 3 months. , To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.
Nutrition Facts : Calories 133 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1095mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 7g fiber), Protein 5g protein.
SOUTHERN VEGETABLE STEW
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
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
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