Vegetable Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 Cups homemade vegetable stock (or prepared organic vegetable stock or any flavor soup base you prefer)2 carrots1 small eggplant (I use the striped Italian ones)1 small summer squash (any variety)1/3 head cabbage1 ear of corn (cut into 1 in. chunks-or you can cut it off of the cob)1 large stalk celery1 cup fresh spinach (or any green)1 cup uncooked vermicelli (fideo)1/2 C red bell pepperlemongrasssalt, pepper1 hot chile pepper (optional)
Heat stock over low heat in large soup pot. Chop vegetable in roughly 1 in. pieces. Add vegetables in order of time needed to cook, starting with carrots (I put carrots, peppers, celery, corn, cabbage, eggplant, squash). Save spinach for later - if you're using a heartier green you may want to add it now.
Raise heat to medium-high and bring pot to a simmer. Add lemongrass and simmer for 20-30 minutes. While that is cooking, boil water for the vermicelli and cook until al dente - drain and rinse with cold water, set aside.
When all the vegetable are tender, add the drained pasta and the spinach. Cook 5 minutes longer, adjusting seasoning as needed.
Remove lemongrass and serve.
Serving Size: Makes 6 hearty dinner servings (8-10oz)
Number of Servings: 6
Recipe submitted by SparkPeople user LEMARRQ.
Raise heat to medium-high and bring pot to a simmer. Add lemongrass and simmer for 20-30 minutes. While that is cooking, boil water for the vermicelli and cook until al dente - drain and rinse with cold water, set aside.
When all the vegetable are tender, add the drained pasta and the spinach. Cook 5 minutes longer, adjusting seasoning as needed.
Remove lemongrass and serve.
Serving Size: Makes 6 hearty dinner servings (8-10oz)
Number of Servings: 6
Recipe submitted by SparkPeople user LEMARRQ.
Nutritional Info Amount Per Serving
- Calories: 145.9
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 790.3 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 4.7 g
- Protein: 4.1 g
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