Vegetable Stew
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon salt
Dash of pepper
1/4 cup red pepper, chopped
10 ounces frozen peas, rinsed
1/4 cup flour
1 1/4 cups sliced fresh mushrooms
1 large onion, chopped
2 cloves garlic, chopped
3 1/2 cups water
2 carrots, sliced
2 medium potatoes, cubed
1 16 oz. can garbanzo beans, drained
1/2 teaspoon oregano

Preparation

1 Heat butter in 4 quart Dutch oven.   2 Add mushrooms, onion, garlic and saute until golden. . 3 Add 3 cups water. Stir in carrots, potatoes, garbanzos, oregano and cumin 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.

About


A hearty vegetarian dish to warm your bones on cold days.