Red Veggie Stew Recipe
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"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."
Original recipe yield: 6 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 45 Minutes
- Ready In:
- 1 Hour
- Servings:
- 6
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Red Veggie Stew INGREDIENTS:
- 2 tablespoons olive oil
- 1 red bell pepper, chopped
- 1/2 red onion, chopped
- 1 clove garlic, minced
- 1 (14.5 ounce) can diced tomatoes
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 red potato, sliced
- 2 cups vegetable stock
- 1 cup water
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried oregano
- 1 cup uncooked elbow macaroni
- 1 cup shredded Cheddar cheese
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Red Veggie Stew DIRECTIONS:
- 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.
- 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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