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Vegetarian Vegetable Stew

Created by jclawson, Monday, 06 December 2010


At a glance
2 tablespoons olive oil
1 large onion, diced
2 large stalks celery, sliced
16-ounce can vegetable broth (2 cups)
1 pound sweet potatoes (two large), peeled and cut into chunks
1 medium zucchini, cut into chunks
1 medium summer squash, cut into chunks
1 sweet pepper, diced into large pieces
8-ounce can tomato sauce
1/3-cup dried cranberries or raisins
Salt, pepper
1 teaspoon Italian seasoning
15-ounce can kidney beans, drained and rinsed
1 tablespoon cornstarch or instant flour


Stir-fry the onion and celery in the hot oil in a large stew pot. Add the broth, raw vegetables, and tomato sauce, and bring to a boil. Cover and simmer over low heat until the vegetables are tender. Stir in the dried fruit, seasonings, and beans. Make a paste with the cornstarch or flour and enough water to mix, then stir into the boiling stew to thicken. Ladle into shallow soup bowls and top each serving with a scoop of steamed rice, a slab of garlic toast, or a cloud of couscous. Complete the meal with a salad, whole grain rolls with honey butter, and raspberry sorbet.

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