Vegetable Stew Recipe
If you don't think that you're eating enough vegetables, then this vegetable stew should do the trick. It is filled with carrots, onions, tomatoes, lima and cannellini beans.
Feel free to add your own favorite vegetable or beans or substitue egg noodles for orzo!
This recipe makes about 12 cups but is freezable for up to 3 months.
Vegetable Stew Recipe
INGREDIENTS:
- 2 teaspoons vegetable oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 6 cups water
- 1 tablespoon dried basil
- 3/4 teaspoon salt
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon pepper
- 1 pound red potatoes, cut into 1-inch cubes
- 1/2 pound small carrots, cut into 1-inch pieces
- 1 (15 1/2-ounce) can cannellini beans or other white beans, drained
- 1 (14.5-ounce) can whole tomatoes, undrained and chopped
- 1 (10-ounce) package frozen large lima beans
- 1/2 cup uncooked orzo (rice-shaped pasta)
- 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
DIRECTIONS:
- Heat oil in the slow cooker pot or a large Dutch oven at medium-high heat until hot.
- Add onion and garlic; sauté 5 minutes or until tender.
- Add water and next 9 ingredients (water through lima beans); bring to a boil.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Add orzo; cook on high for about 30 minutes.
- Serve soup in individual bowls and sprinkle with cheese.