Summer Vegetable Stew Food

SUMMER STEW

Summer Stew image

It's summer. The sun doesn't set until after 8 PM. You want something light, but you also want something filling. A little vegetable stew can go a long way. Created for RSC Summer 2005.

Provided by Mirj2338

Categories Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 medium onion, coarsely chopped
4 large garlic cloves, minced
1/2 red bell pepper, chopped (no so coarsely, not so fine)
4 teaspoons ground cumin
1 teaspoon ground turmeric
1/4 teaspoon hot pepper flakes (or to taste)
1 medium eggplant, unpeeled, cut into diced
salt and pepper
1 lb ripe tomatoes, diced
1/2 cup water
1 (15 ounce) can chickpeas, drained (or two cups cooked chickpeas)
3/4 lb green beans, trimmed and cut into 1 inch pieces
2 tablespoons chopped fresh cilantro

Steps:

Heat the oil in a heavy stew pan. Add the onion and saute over medium heat for about 5 minutes, until it begins to brown.
Add the garlic, pepper, cumin, tumeric and pepper flakes. Cook for one minute, stirring.
Add the eggplant to the pot. Sprinkle with salt and pepper. Cook over low heat, constantly stirring, until the eggplant is covered in the spices.
Add the tomatoes and bring the mixture to a boil.
Add the water, stir it into the mixture.
Cover, simmer over low heat, stirring often, for about 20 minutes.
Add the chickpeas and the green beans.
Simmer for 10-20 minutes more until everything is tender and the stew is thick.
Taste and adjust for seasoning.
Serve hot, sprinkled with the cilantro.

Nutrition Facts : Calories 197.9, Fat 6.1, SaturatedFat 0.8, Sodium 225.3, Carbohydrate 32.4, Fiber 9.8, Sugar 6.2, Protein 6.8

SUMMER VEGETABLE STEW

Summer Vegetable Stew image

Categories Soup/Stew Herb Tomato Vegetable Stew Vegetarian Basil Corn Zucchini Summer Healthy Vegan Simmer Gourmet

Yield Serves 4 to 6

Number Of Ingredients 10

Ingredients

1 onion, chopped fine
3 garlic cloves, minced
1/4 cup olive oil
2 medium zucchini, rinsed and cut into 1/2-inch dice (about 3 cups)
1 medium yellow squash, rinsed and cut into 1/2-inch dice (about 1 1/2 cups)
1 red bell pepper, chopped
1 cup fresh corn kernels (cut from about 2 ears)
2 tomatoes (about 3/4 pound), cut into 1/2-inch dice
2 tablespoons minced fresh orégano leaves or 1/2 teaspoon dried, crumbled
1/2 cup packed fresh basil leaves, shredded

Steps:

In a large deep skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the zucchini, the yellow squash, the bell pepper, and the corn, and cook the mixture over moderate heat, stirring, for 4 minutes. Add the tomatoes, the oregano, and salt and pepper to taste and simmer the stew, covered, stirring occasionally, for 10 minutes. Simmer the stew, uncovered, stirring occasionally, for 5 minutes more, or until the excess liquid is evaporated, sprinkle it with the basil, and serve it warm or at room temperature.

SUMMER'S END STEW

Summer's End Stew image

My family loves stew, and this recipe is perfect for the last few vegetables left in the garden. The best part of this recipe is that you can substitute whatever is available in your garden. It's perfect with freshly baked bread.

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 16 servings.

Number Of Ingredients 17

Ingredients

1-1/2 pounds beef stew meat, trimmed
1 tablespoon vegetable oil
8 to 12 medium fresh tomatoes, peeled and cut up
2 cups tomato juice or water
2 medium onions, chopped
1 garlic clove, minced
1/2 teaspoon pepper
2 teaspoons salt, optional
4 to 6 medium potatoes, peeled and quartered
3 to 5 medium carrots, sliced
2 cups frozen corn
2 cups fresh cut green beans
2 cups frozen peas
2 to 3 celery ribs, sliced
1 cup sliced zucchini
1/4 cup minced fresh parsley
1 teaspoon sugar

Steps:

In a Dutch oven, brown meat in oil over medium-high heat. Add the tomatoes, tomato juice or water, onions, garlic, pepper, and salt if desired. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Add the potatoes, carrots, corn, green beans, peas and celery. Cover and simmer for 30 minutes. Add zucchini; simmer 10-15 minutes longer or until meat and vegetables are tender. Stir in parsley and sugar.

Nutrition Facts : Calories 189 calories, Fat 6g fat (0 saturated fat), Cholesterol 32mg cholesterol, Sodium 170mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein. Diabetic Exchanges

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