Vegetable Stew Recipe

Name: Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp. margarine; 1/4 lb. medium mushrooms, sliced; 1 onion, sliced; 2 cloves garlic, pressed; 3 1/2 c. water; 2 carrots, peeled and sliced; 2 medium potatoes, cut into 1-inch cubes; 1 (16 oz.) can garbanzos, drained; 1/2 tsp. oregano; 1 tsp. cumin; 1 tsp. salt; 1/4 c. sifted all-purpose flour; 1/4 chopped red pepper; 1 (10 oz.) pkg. frozen peas

Servings: persons

2 tsp. margarine
1/4 lb. medium mushrooms, sliced
1 onion, sliced
2 cloves garlic, pressed
3 1/2 c. water
2 carrots, peeled and sliced
2 medium potatoes, cut into 1-inch cubes
1 (16 oz.) can garbanzos, drained
1/2 tsp. oregano
1 tsp. cumin
1 tsp. salt
1/4 c. sifted all-purpose flour
1/4 chopped red pepper
1 (10 oz.) pkg. frozen peas

1
Heat margarine in a 4-quart Dutch oven.
2
Add mushrooms, onion and garlic.
3
Saute until golden.
4
Carefully add 3 cups water.
5
Stir in carrots, potatoes, garbanzos, oregano, cumin and salt.
6
Cover and cook gently until potatoes are just tender.
7
Gradually stir remaining 1/2 cup water into flour.
8
Stir into stew.
9
Cook until thickened.
10
Fold in pepper and peas.
11
Cook gently 5 minutes.

153

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tsp. margarine, 1/4 lb. medium mushrooms, sliced, 1 onion, sliced, 2 cloves garlic, pressed, and more.

Yes, Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Stew

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