How to Make Vegetable Stew

Vegetable stew is a delicious, low calorie and healthy meal. Warm up with this stew on a cold winter evening, and serve it with some homemade biscuits to complete the meal.

Things You'll Need

• 1 can crushed tomatoes
• 2 cups vegetable broth
• 1 sliced leek
• 3 cloves minced garlic
• 1 yellow squash, chopped
• 1 zucchini, chopped
• 1 can garbanzo beans, drained and rinsed
• 1 tablespoon ground cumin
• 1 tablespoon chopped fresh rosemary
• Salt and pepper
• Extra virgin olive oil

Instructions

1. Sautee the leeks in 2 tablespoons of olive oil with a pinch of salt in a large stock pot. When the leeks begin to soften, add the minced garlic, taking care to make sure the garlic doesn't burn.

2. Add the squash and zucchini after one minute. Allow them to caramelize at the bottom of the pan.

3. Push the vegetables to the side to create a hot spot in the center of the pan and add the ground cumin and chopped rosemary. Allow them to cook for 30 seconds or so, and then stir to mix with the vegetables.

4. Add the crushed tomatoes and bring the mixture to a boil.

5. Add the broth after five minutes. Return to a boil, and then turn down the heat to a simmer. Cover partially and allow the mixture to cook and reduce by about one-fourth.

6. Add the garbanzo beans five minutes before you are ready to serve the stew, allowing them time to soften and heat through.

7. Taste the stew and adjust seasonings accordingly.

Tips & Warnings

• Experiment with adding your favorite beans and vegetables.

• Vegetable stew also tastes great with chili powder and cayenne pepper for a spicy kick.

References

• Taste of Home: Fresh Vegetable Stew Recipe