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Yield: 4 servings
[edit] Ingredients
2 |
tablespoons olive oil |
1 |
teaspoon cumin |
1 |
teaspoon salt |
Dash of pepper |
|
¼ |
cup red pepper, chopped |
10 |
ounces frozen peas, rinsed |
¼ |
cup flour |
1 ¼ |
cups sliced fresh mushrooms |
1 |
large onion, chopped |
2 |
|
3 ½ |
cups water |
2 |
carrots, sliced |
2 |
medium potatoes, cubed |
1 |
16 oz. can garbanzo beans, drained |
½ |
teaspoon oregano |
[edit] Preparation
Step 1 |
Heat butter in 4 quart Dutch oven. |
Step 2 |
Add mushrooms, onion, garlic and saute until golden. . |
Step 3 |
Add 3 cups water. Stir in carrots, potatoes, garbanzos, oregano and cumin |
Step 4 |
Cover, cook on low until vegetables are tender. Mix flour with 1/2 cup water. Add to the stew. Add red peppers and peas. Cook 5 minutes more. |
[edit] About Vegetable Stew
A hearty vegetarian dish to warm your bones on cold days.
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