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Red Veggie Stew

By: amanda1432  
"This dish is thick like a chili, but isn't spicy at all. An easy and hearty weekday dish, it's vegetarian if you use vegetarian worcestershire sauce, loaded with flavor, and all the veggies are RED! Make sure not to skip the cheese."

Rating: This weblink has been rated 1 time with an average star rating of 2.0 Read Reviews (1)

Rate/Review | 94 people have saved this

Prep Time:
15 Min
Cook Time:
45 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 tablespoons olive oil
  • 1 red bell pepper, chopped
  • 1/2 red onion, chopped
  • 1 clove garlic, minced
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 red potato, sliced
  • 2 cups vegetable stock
  • 1 cup water
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1 cup uncooked elbow macaroni
  • 1 cup shredded Cheddar cheese

Directions

  1. Heat the olive oil in a skillet over medium heat. Stir in the red bell pepper, red onion, and garlic, and cook 5 minutes, until tender. Mix in tomatoes, beans, potato, vegetable stock, water, Worcestershire sauce, and oregano. Bring to a boil, reduce heat to low, and simmer 30 minutes, until potato is tender.
  2. Stir macaroni into the stew, and continue cooking 8 to 10 minutes, until al dente. Top with Cheddar cheese to serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 290 | Total Fat: 12.9g | Cholesterol: 24mg

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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 14, 2009 by Krysti N 
its possible i just didnt make it correct ... but we did not like this stew MORE

 
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