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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Hearty Vegetable Stew Recipe

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This recipe for Hearty Vegetable Stew is from McCarthy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. chicken stock
1 large onion chopped
3 cloves garlic, minced
1 T. minced fresh ginger root
1 tsp. paprika
1/2 tsp. cinnamon
1/2 tsp. curry powder
1/4 tsp. each salt and pepper
19 oz. can tomatoes
19 oz. can chick peas, drained
2 large potatoes, cut into 1" pieces
2 carrots, thickly sliced
1 sweet red or yellow pepper, seeded,
1 medium zucchini, cut into 1" pieces
cut into 1" pieces
1 c. frozen peas
1/4 c. each chopped fresh parsley and coriander
Directions:
Directions:
In large flameproof casserole or Dutch oven, combine 1/2 c. chicken stock, onion, garlic, ginger root, paprika, cinnamon, curry powder, salt and pepper. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 5 minutes or until onion is softened. Add tomatoes with their juice, breaking up tomatoes with back of a spoon. Stir in chick-peas, potatoes, carrots, pepper, zucchini, and remaining chicken stock. Bring to boil over high heat. Reduce heat to medium-low; simmer, covered 25 to 30 minutes or until vegetables are tender. Stir in peas; cook 3 to 5 minutes. Stir in parsley and all but 1 T. of the coriander. Ladle into wide soup bowls or over a bed of couscous; garnish with reserved coriander. Serve with crusty bread to mop up the juices.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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