Main · American 🇺🇸 · Eannetta, soup, vegetarian, vegan, Winter

Aunt Debbie’s Hearty Vegetable Stew

by Debbie

Steps

  1. Heat oil in a large, heavy saucepan over medium heat.
  2. Add onions, garlic, carrots, celery, and mushrooms.
  3. Cook 10 minutes, stirring frequently.
  4. Add small amounts of water, if necessary, to prevent sticking.
  5. Add remaining ingredients except flour, water, and wine.
  6. Cover, reduce heat to low, and simmer 30 minutes or until vegetables are tender.
  7. Stir occasionally while cooking.
  8. In small bowl, gradually stir flour into 1/4 c water until smooth. Add to stew along with wine.
  9. Cook, stirring, 5 more minutes.
  10. Remove and discard bay leaf before serving.

Notes

  • You can use your favorite veggies and beans.
  • There are different ‘heats’ of Rotel so you can make to your own degree of ‘heat’.

Ingredients

  • 1 T cooking oil
  • 2 onions, medium, chopped
  • 2 cloves garlic, minced
  • 1 c carrots, sliced thin
  • 1 c celery, sliced thin
  • 1 lb fresh mushrooms, sliced
  • 3 potatoes, medium, unpeeled, cut into 1-inch chunks
  • 2 cans Rotel diced tomatoes w/ green chilis
  • 2 cans tomato sauce
  • 2 cans (15 oz. each) kidney (or other) beans
  • 1 can sweet corn
  • 1 yellow Squash, fresh
  • 1 zucchini, fresh
  • 1 t dried thyme
  • 0.25 c red wine
  • 3 T flour
  • 0.25 c water