Active Recipe: Fall Veggie Stew

by nicholmom3 on September 27, 2010

I threw together a quick stew yesterday that turned out pretty yummy. Please keep in mind that I am a “dash of this and pinch of that” kind of cook, so actual measurements aren’t really my thing. That probably explains the poor baking skills.


couple of carrots, peeled and sliced
couple of cloves of garlic, minced
olive oil (for sauteing)
1-2 celery stalks, washed and chopped
2-3 cups corn (I use frozen)
2-3 cups butternut squash (again, I used a bag of frozen chopped)
2 cups chopped onions (ummm..yep, frozen)
1 can chickpeas, drained
1 can diced tomatoes, do not drain
vegetable stock (I used 2 large bullion cubes and the appropriate water)
1 can cream of mushroom soup
salt and pepper to taste

Start with a large stockpot, drizzle a little olive oil. Add garlic, carrots, onions and celery. Saute until carrots just begin to soften do NOT over cook, they will cook more with the stew! While they are cooking, roast the corn and butternut squash under the broiler, until just golden. Watch that the corn does not burn.

Add to stock pot 1 can of chick peas and stir well.
Add tomatoes and juices.

When corn is done, add corn and squash, stir. Add veggie stock and cream of mushroom soup. Let soup cook down a little to thicken.
Add salt and pepper to taste.
Serve with rice.


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