Farm Fresh Vegetable Stew
Farm Fresh Vegetable Stew requires approximately 45 minutes from start to finish. This recipe serves 7 and costs $1.47 per serving. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 264 calories, 13g of protein, and 5g of fat per serving. Not a lot of people made this recipe, and 3 would say it hit the spot. If you have kidney beans, peppers, cumin, and a few other ingredients on hand, you can make it. It works well as a main course. It will be a hit at your Autumn event. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is awesome. Try Farm Fresh Quiche, Farm Fresh Turkey Chili, and Farm Fresh Portobella Burgers for similar recipes.
Ingredients
extra virgin olive oil
1/8 cup extra virgin olive oil
garlic, chopped
10 cloves of garlic, chopped
onions, diced
3 onions, diced
diced assorted peppers (sweet red Italian, green and red bell)
3 cups diced assorted peppers (sweet red Italian, green and red bell)
diced carrots
1 1/2 cups diced carrots
celery (4 stalks)
1/2 cup celery (4 stalks)
diced eggplant (salted)
2 cups diced eggplant (salted)
green beans, roughly cut
1/2 cup green beans, roughly cut
yellow squash, diced
2 yellow squash, diced
zucchini, diced
1 zucchini, diced
tomatoes, skins removed and diced
4 tomatoes, skins removed and diced
fresh thyme leaves
1 teaspoon fresh thyme leaves
cumin
1 teaspoon cumin
kosher salt
4 teaspoons kosher salt
dried oregano
1 teaspoon dried oregano
kidney beans, drained and rinsed
2 cans kidney beans, drained and rinsed
brown lentils, cooked al dente for 8 minutes
8 ounces of brown lentils, cooked al dente for 8 minutes