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Red Veggie Stew

Red Veggie Stew

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
amanda1432

amanda1432

This dish is thick like a chili, but isn't spicy at all. An easy and hearty weekday dish, it's vegetarian if you use vegetarian worcestershire sauce, loaded with flavor, and all the veggies are RED! Make sure not to skip the cheese.

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Nutrition

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  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 13.5 g
  • 27%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 551 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. Heat the olive oil in a skillet over medium heat. Stir in the red bell pepper, red onion, and garlic, and cook 5 minutes, until tender. Mix in tomatoes, beans, potato, vegetable stock, water, Worcestershire sauce, and oregano. Bring to a boil, reduce heat to low, and simmer 30 minutes, until potato is tender.
  2. Stir macaroni into the stew, and continue cooking 8 to 10 minutes, until al dente. Top with Cheddar cheese to serve.
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Reviews

Krysti N
12

Krysti N

1/14/2009

its possible i just didnt make it correct ... but we did not like this stew

c3veggies
0

c3veggies

7/31/2012

I thought this was an interesting combination and it tasted good. I omitted the red pepper because I didn't have any and used a white potato because it is what I had on hand and thought it was pretty good. I also used protein penne noodles because I didn't have any elbow macaroni, but think elbow may be better. I would add this recipe to my weekly rotation. Thanks for sharing your recipe!

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