Hot Vegetable And Fruit Stew Recipes

HEARTY VEGETABLE STEW

Hearty Vegetable Stew image

This is a thick, hearty, and delicious stew from Lean and Luscious and Meatless. Just add a salad and some bread and your meal is complete!

Provided by Whisper

Categories Stew

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon vegetable oil
1 1/2 cups sliced onions
2 garlic cloves, minced
1 cup carrot, cut into 1-inch-thick slices
1 cup celery, cut into 1-inch-thick slices
4 cups mushrooms, cut into quarters
3 medium potatoes, unpeeled, cut into 1-inch chunks
1 (1 lb) can tomatoes, undrained, coarsely chopped
2 cups cooked kidney beans (12 ounces)
1 (8 ounce) can tomato sauce
1 cup water
1 teaspoon dried thyme
1 bay leaf
salt and pepper
3 tablespoons flour
1/4 cup water
1/4 cup red wine

Steps:

Heat oil in a large, heavy saucepan over medium heat.
Add onions, garlic, carrots, celery, and mushrooms.
Cook 10 minutes, stirring frequently.
Add small amounts of water, if necessary, to prevent sticking.
Add remaining ingredients, except flour, 1/4 cup water, and wine.
Cover, reduce heat to low, and simmer 30 minutes, or until vegetables are tender.
Stir occasionally while cooking.
In a small bowl, gradually stir flour into 1/4 cup water until smooth.
Add to stew, along with wine.
Cook, stirring, 5 more minutes.
Remove and discard bay leaf before serving.

HOT VEGETABLE AND FRUIT STEW

Hot Vegetable and Fruit Stew image

Make and share this Hot Vegetable and Fruit Stew recipe from Food.com.

Provided by Nyteglori

Categories Stew

Time 35m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

1 potato, chopped
1 onion, chopped
1 apple, chopped
3 dried peaches, quartered
1/8 cup raisins
1/8 cup dried currant
cinnamon, to taste
nutmeg, to taste

Steps:

Add all to pot and cover with water.
Cook until tender and serve hot.

STEW VEGETABLES

Stew Vegetables image

This is plum full of vegetables and can be canned using a pressure cooker. You can use this recipe to make Herb Crusted Vegetable Stew.

Provided by Sharon123

Categories Stew

Time 1h

Yield 7 quarts,about

Number Of Ingredients 11

Ingredients

6 cups sliced carrots
4 cups peas
4 cups cut green beans
3 cups cubed and peeled white potatoes
2 cups quartered small onion
2 cups sliced celery
2 cups chopped sweet red peppers
1/4 cup minced parsley
2 tablespoons salt
1 tablespoon pepper
3 quarts chicken stock or 3 quarts vegetable stock

Steps:

Combine all ingredients in a large saucepot.
Bring mixture to a boil; reduce heat and simmer 5 minutes.
Ladle hot vegetables and broth into hot jars, leaving 1-inch headspace.
Adjust two-piece caps.
Process 40 minutes at 10 pounds pressure in a steam-pressure canner.
Yield: about 7 quarts.

Nutrition Facts : Calories 374.5, Fat 5.8, SaturatedFat 1.5, Cholesterol 12.3, Sodium 3038.7, Carbohydrate 63.5, Fiber 12.7, Sugar 21.8, Protein 19.5

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