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Mom's Vegetable Stew

Budget.Gourmet's picture
Ingredients
  Water 2 1⁄2 Quart
  Diced carrot 2 Cup (32 tbs)
  Diced potato 1 Cup (16 tbs)
  Sliced onion 1 Cup (16 tbs)
  Green beans 1 1⁄2 Cup (24 tbs), cut (Fresh Or Frozen)
  Garlic 4 Clove (20 gm), minced
  Tomato/0.5 cup canned tomato 1 , chopped
  Fresh basil/1 tablespoon dried basil 3 Tablespoon, chopped
  Ground black pepper To Taste
  Salt 2 Teaspoon
  Whole wheat spaghettini/Elbow macaroni 1⁄2 Cup (8 tbs), broken
  Pimiento-stuffed olives 1 Cup (16 tbs), halved
  Cooked kidney beans 2 Cup (32 tbs)
  Freshly grated parmesan cheese 1⁄2 Cup (8 tbs)
Directions

Bring water to boil in a large soup kettle; add next eight ingredients.
Lower heat, cover and cook 10 to 15 minutes or until vegetables are just tender.
Stir in salt, spaghetti, and olives.
Cook until spaghetti is just barely tender, stirring occasionally.
Add kidney beans and heat until piping hot.
Correct seasonings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Stewed
Dish: 
Stew
Ingredient: 
Vegetable
Cook Time: 
20 Minutes
Servings: 
4

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