Hearty Veggie Stew
By: Diethood
Published: Thursday, December 2, 2010 - 7:43am

Ingredients




2 tablespoons EVOO
2 medium-sized onions, diced
3 cloves of garlic, minced
1 large carrot, sliced crosswise
2 celery stalks, sliced crosswise
1/2 teaspoon salt
4 fresh ripe tomatoes, diced
1 can of red kidney beans
1/8 teaspoon garlic salt
1/4 teaspoon garlic powder
1 teaspoon basil, chopped
1/4 teaspoon paprika
1/2 teaspoon parsley, chopped
6 cups of water
3 cubes of Vegetable buillon
1/8 cup Hunt’s Ketchup
1/4 cup elbow macaroni

Preparation

1 In a large, deep pot throw in the diced onions, minced garlic, chopped carrots, chopped celery and sprinkle with 1/2 teaspoon salt and EVOO- mix with wooden spoon and allow to cook over medium-low heat for about 8 minutes, stirring a couple of times so that it doesn’t burn. 2 Add in the tomatoes, kidney beans, garlic powder, garlic salt, paprika, parsley, and basil; stir and cook for another 10 minutes on medium heat, or until the mixture begins to bubble. 3 Pour in the water and turn up the heat to medium-high and wait for it to boil. 4 Add the bouillon cubes, mix well, and turn down the heat to a medium-low. 5 Let it simmer for about 30 minutes. 6 Pour in the ketchup, stir well, and add in the elbow macaroni. 7 Allow it to cook for another 10 minutes on medium heat before removing it from the stove. 8 Serve it warm with a side of bread.

About


What do you cook when it is cold and snowing? I think the answer is obvious: Stew!