seven-vegetable stew

Categories
None
Yield
1 servings
MeasureIngredient
Onions
Carrots
Red peppers
Ribs celery
1 cup Mushrooms
Zucchini
Tomatoes
  Salsa - to taste; (2-4 Tbsp)
1 cup Tomato paste
1 cup Water
1 tablespoon Sugar
¼ teaspoon Salt

(Adapted from the Passover Gourmet Cookbook) Cut onions, carrots, red peppers, celery, mushrooms and zucchini into bite-size pieces. Saute in veggie broth for 5 minutes until still slightly crunchy. Cut tomatoes into bite-size pieces and add the rest of the ingredients. Cover and cook for 20 minutes on simmer.

This is delicious served over roasted potatoes. Serve as a vegetarian main dish and vegetable side dish for others. This serves about 4 vegetarian entrees when served with other seder dishes. Increase or substitute vegetables as desired.

Posted to fatfree digest by pransesq@... on Mar 27, 1999, converted by MM_Buster v2.0l.

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