Wakula's First Attempt at Vegetable Stew

Wakula's First Attempt at Vegetable Stew

33 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
WAKULACHEF
Recipe by  WAKULACHEF

“Delicious & easy vegetable stew inspired by Providence's City Farm Manager, Rich. Organic, locally grown, and in season ingredients have the best flavor. Add a bit more cayenne for a tasty home remedy. Serve hot with warm bread.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Heat the butter in a large pot, and cook the onion, leeks, and garlic until tender. Mix in celery and carrots. Stir in broth, tomato sauce, black beans, cabbage, and potatoes. Season with oregano, basil, black pepper, celery salt, cayenne pepper, and bay leaves. Bring to a boil. Reduce heat to low, cover, and simmer 25 minutes, stirring occasionally, until vegetables are tender. Top with Parmesan to serve.

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Reviews (33)

Rate This Recipe
RCO
26

RCO

I made this stew for a family dinner. My son's girlfriends are both vegetarian and I was having beef stew so I made this so they could eat stew also. We served the stews in bread bowls. It was a great hit with the girlfriends and with those of ua who weren't vegetarians! I made it as the directions said and i t was just right. Thank you for the recipe that made me a hit with my sons and their girlfriends!

Ginny
18

Ginny

Obviously, I think this is delicious. I used olive oil rather than butter. Not knowing what "bunches" of leeks meant, I used two leeks. Chinese cabbage is called "Napa" cabbage at my grocery. I used red potatoes; 1/4 teaspoon cayenne and omitted the bay leaves. Using a good organic vegetable broth (Pacific or Wolf Gang)will make this more stew-like than soup.

mcmeg12
12

mcmeg12

This recipe made so much! I used northern beans instead of black beans, because of what is available in Scandinavia. Otherwise, I followed this recipe closely. I added also some leftover zucchini and bell pepper. The taste got better as time went along. Since my boyfriend did not really like it, I had to eat it all- it took me almost a week.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 237 cal
  • 12%
  • Fat
  • 4.1 g
  • 6%
  • Carbs
  • 45.1 g
  • 15%
  • Protein
  • 7.8 g
  • 16%
  • Cholesterol
  • 9 mg
  • 3%
  • Sodium
  • 745 mg
  • 30%

Based on a 2,000 calorie diet

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Roasted Vegetable and Beef Stew

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Beef and Vegetable Stew