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Best Recipes Ever

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Best RecipesStew Recipe IdeasVegetable Recipe Ideas

15 Most Popular Vegetable Stew Recipes

by admin January 7, 2019January 9, 2019
written by admin January 7, 2019January 9, 2019
15 Most Popular Vegetable Stew Recipes

1. Quinoa and Vegetable Stew

Quinoa and Vegetable Stew

Yield: 6 servings
Prep: 15 minutes
Cook: 40 minutes
Total Time: 55 minutes

Ingredients

  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 1 red bell pepper, stemmed, seeded and cut into 1/2-inch pieces
  • 5 garlic, minced
  • 1 Tbsp paprika
  • 2 tsp ground coriander
  • 1 1/2 tsp ground cumin
  • 6 cups vegetable broth, then more as needed
  • 1 lb. red potatoes, unpeeled, cut into 1/2-inch pieces
  • 1 cup prewashed or rinsed white quinoa
  • 1 cup fresh or frozen corn
  • 2 tomatoes, cored and chopped coarse
  • 1 cup frozen peas
  • Salt and pepper
  • 4 oz queso fresco or feta cheese crumbled
  • 1 avocado, halved, pitted and diced
  • 1/2 cup minced fresh cilantro

Instructions

  1. Heat oil in a Dutch oven over medium heat. Add onion and bell pepper and saute until softened, about 5 minutes.
  2.  Stir in garlic, paprika, coriander, and cumin and cook until fragrant, about 30 seconds. Stir in broth and potatoes and bring to a boil over high heat.
  3. Reduce heat to medium-low (I covered the pot from this point on) and simmer gently for 10 minutes.
  4. Stir in quinoa and simmer for 8 minutes. Stir in corn (I actually waited to add corn until adding the peas since I used frozen corn) and simmer until potatoes and quinoa are just tender, about 5 – 7 minutes.
  5. Stir in tomatoes and peas and cook until warmed through, about 2 minutes.
  6. Remove from heat, season with salt and pepper to taste. (Stew can be refrigerated for up to 2 days. Add additional broth as needed to thin sauce when reheating). Sprinkle each serving with queso fresco, avocado and cilantro before serving.
  7. Add additional broth as needed to thin sauce when reheating). Sprinkle each serving with queso fresco, avocado and cilantro before serving.

Recipe Notes

Do not to omit the toppings as they are key to the flavor of this soup.

Recipe Source

2. Lentil Stew with Winter Vegetables and Mustard Greens

Lentil Stew with Winter Vegetables and Mustard Greens

Picture Source : nourishedkitchen.com/lentil-stew

Yield: 1 1/2 qts
Prep: 5 minutes
Cook: 45 minutes
Total Time: 50 minutes

Ingredients

  • 1½ cups French green lentils
  • 2 tablespoons apple cider viengar
  • 1 tablespoon bacon fat
  • 1 medium yellow onion, (chopped fine)
  • 2 bay leaves
  • ¾ pound celeriac, (peeled and chopped into ¼-inch dice)
  • ¾ pound carrots, (peeled and chopped into ¼-inch dice)
  • ½ pound parsnips, (peeled and chopped into ¼-inch dice)
  • 1 teaspoon unrefined sea salt
  • 1½ quarts chicken stock
  • 1 dried red chili pepper
  • 2 bunches mustard greens, (trimmed and sliced very thin)
  • unrefined extra virgin olive oil, (to serve)
  • balsamic vinegar, (to serve)

Instructions

  1. Pour the lentils into a large mixing bowl, cover with warm water by 2 inches and stir in vinegar. Cover the bowl loosely with a kitchen towel, and leave it in a warm spot in your kitchen for 8 to 12 hours. Drain the lentils and rinse them well.
  2. Melt the bacon fat in a heavy-bottomed stock pot over medium heat. Toss the onions into the bacon fat, and cook them until fragrant and translucent. Stir in celeriac, carrots and parsnips. Sprinkle the vegetables with salt, cover the pot, and sweat for 6 to 8 minutes, stirring occasionally.
  3. Stir in lentils, chicken stock, chili pepper and bay leaves. Simmer, uncovered, for 30 to 35 minutes until lentils are tender. Pluck out the chili pepper and bay leaves.
  4. Turn off the heat, and stir in mustard greens. Cover and allow the greens to wilt in the residual heat of the lentils for about 5 minutes. Serve with olive oil and balsamic vinegar.
Other Recipes:  20 Ideas for Homemade Red Beans and Rice

Recipe Source

3. Root Vegetable Stew

Root Vegetable Stew

Yield: 4 servings
Prep: 5 minutes
Cook: 3 hours

Ingredients

  • 1poundbeef,chopped
  • 1/2poundcarrots,chopped
  • 1/2poundparsnips,chopped
  • 1smallonions,chopped
  • 1mediumsweet potatoes,chopped
  • 2cupsbroth
  • 1/4cupapple cider vinegar,omit for low-histamine
  • 1/4cupcoconut aminos
  • 1clovegarlic,minced
  • 1teaspoonground ginger
  • 1/2teaspoonsea salt

Instructions

Combine all ingredients in a slow cooker and cook on high for 3 hours.

Recipe Source

4. Armenian Vegetable Stew

Armenian Vegetable Stew

Yield: 11 cups
Time: 45 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 medium eggplant (about 1 pound), skin on, diced in 1″ pieces
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 yellow squash, chopped
  • 1 zucchini, chopped
  • 2 cloves garlic, minced
  • Salt & pepper
  • Water if needed
  • 2 tablespoons tomato paste
  • 1 pound ripe summer tomatoes, chopped
  • 1/2 pound fresh okra, left whole if small, cut cross-wise if larger. Alternative vegetables: Potatoes, green beans, tomatillos, corn, sweet potatoes, butternut squash, etc.
  • TO FINISH : 3 tablespoons lemon juice (don’t skip), Fresh parsley

Instructions

  1. In a large, heavy pot heat olive oil until shimmery on medium high. Add onion, eggplant, peppers, yellow squash and zucchini as they’re prepped, lightly seasoning with salt and pepper with the addition of each new vegetable. Stir often, letting the vegetables begin to turn color and develop flavor. If needed, add water if to prevent scorching. Once all the vegetables are in, do add water just to cover and let simmer for a few minutes, until the peppers and squash are tender but not mushy, about 10 minutes.
  2. Stir in the tomato paste, tomatoes and okra, seasoning again. Bring back to a simmer and let simmer just until the tomatoes are warmed through and the okra are tender, maybe 5 minutes.
  3. Remove from the heat, stir in the lemon juice and a little fresh parsley. Taste and adjust the seasoning. Serve right away if you like or cover and refrigerate for some hours to allow the flavors to meld.

Recipe Notes

  • GO FOR VARIETY What makes vegetable stews so special is how they so easily incorporate so many different vegetables, all in one dish. You don’t want a big pot of mush, however so aim for a variety of colors, shapes and textures. Also, cut the pieces in quite-large pieces so that even after shrinking and softening in the pot, you can distinguish one vegetable from another.
  • WINTER VERSION The inspiring recipe called for a 28-ounce can of diced tomatoes and frozen okra.
  • APPLE The inspiring recipe called for a chopped apple along with the eggplant, pepper and summer squash. We were all out so I skipped this but do think the addition of a little underlying sweetness would be nice. My make-do substitute of roasted golden beet just didn’t add much. 🙁
  • JUST A DOLLOP I love vegetables stews with a small spoonful of dairy stirred in – Greek yogurt, cottage cheese, sour cream, etc.
Other Recipes:  Best 20 Low Carb Waffles Recipe

Recipe Source

5. Sausage, Vegetable, and Barley Stew

Sausage, Vegetable, and Barley Stew

Yield: 4 cups
Prep: 10 minutes
Cook: 45 minutes
Total Time: 55 minutes

Ingredients

  • 2 cups COOKED barley (takes about 45 mins to cook – follow package instructions)
  • 1 pound Italian turkey sausage, casings removed
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 3 cloves of garlic, minced
  • 1 pinch of red pepper flakes
  • 4 cups of beef stock
  • 1 cup of water
  • 2 tablespoons soy sauce
  • 1-2 tablespoons lemon juice (to taste – I used 2)
  • 1-2 tablespoons cornstarch (depending on thickness preference – I used 2)
  • 4 teaspoons olive oil

Instructions

  1. Cook your barley
  2. Meanwhile, heat your olive oil in a large pot over medium high heat
  3. Remove the casings from the turkey sausage, add to your pot, season with salt and pepper, and break up with a wooden spoon. Stir occasionally, further breaking up the pieces with a spoon, until browned
  4. Add your onion, carrot, celery, and garlic in with the turkey sausage – season with salt and pepper
  5. Cook for a few minutes until vegetables have softened a bit – add a splash of beef stock to deglaze the pot if it gets too dry
  6. Add your pepper flakes and beef stock
  7. Bring to a boil and reduce to simmer
  8. Simmer for 30 mins
  9. When the soup is done cooking, stir in your barley, soy sauce, and lemon juice*
  10. In a small bowl, combine your cornstarch and enough cool water to make the mixture about the consistency of milk. Whisk thoroughly
  11. Stir your cornstarch slurry into your soup and let simmer for a bit until it has thickened (it takes less than a minute)*
  12. Season to taste with salt and pepper and serve!

Recipe Source

6. A Vegetable & White Bean Soup

A Vegetable & White Bean Soup

Yield: 4 servings
Prep: 10 minutes
Cook: 15 minutes
Total Time: 25 minutes

Ingredients

  • 1 tablespoon (15 ml) sunflower oil
  • 1 cup (140 g) diced onion
  • 2 cups (280 g) chopped zucchini
  • 4 ounces (120 g) green beans
  • 2 cloves garlic (minced)
  • 3 cups (500 g) chopped tomatoes
  • 1½ cups (315 g) cooked corn kernels
  • 2 15 oz (850 g) cans white beans, plus liquid
  • 1 cup (235 ml) low-sodium vegetable broth
  • 1 teaspoon dried basil (or more to taste)
  • ½ teaspoon dried parsley (or more to taste)
  • 1/8 teaspoon black pepper (or more to taste)
  • 1 teaspoon salt (or to taste)
  • Pinch of crushed red pepper (optional)

Instructions

  1. Warm the oil in a large pot over medium heat. Once hot, add the onions, zucchini, and green beans to the pot, sautéing for 5 minutes or until the onions are mostly translucent. Next, stir the garlic, tomatoes, and corn into the vegetables, sautéing for 3 more minutes.
  2. Add the white beans plus liquid, vegetable broth, basil, parsley, black pepper, and optional red pepper to the pot. Simmer covered over medium-low heat for 7 minutes, stirring occasionally.
  3. Taste the stew and season with salt, plus more herbs if you prefer. Serve hot.

Recipe Notes

~Jackie says, “Tip: At certain grocery stores you can buy grilled corn in the freezer section. I love thawing this out and using it in recipes like this one to add even more flavor.”

Other Recipes:  20 Best Ina Garten Chicken soup

Recipe Source

7. Slow Cooker Root Vegetable Stew

Slow Cooker Root Vegetable Stew

Yield: 4-6 servings
Prep: 30 minutes
Cook: 6 hours
Total Time: 6 hours 30 minutes

Ingredients

  • 1 large white onion OR 2 leeks (white portion only), chopped
  • 1 lb. butternut squash, peeled, seeded and chopped
  • 1 lb. carrots, peeled and chopped
  • 1 lb. parsnips, peeled and chopped
  • 1 lb. sweet potatoes, peeled and chopped
  • 1 lb. Yukon Gold potatoes, peeled and chopped
  • 2 celery ribs, stems removed and chopped
  • 6 cloves garlic, peeled and thinly sliced
  • 3 cups chicken or vegetable broth
  • 1 bay leaf
  • 1 Tbsp. fresh sage leaves, finely chopped
  • 1 tsp. freshly-cracked black pepper
  • 1/2 tsp. sea salt
  • 2 cups chopped fresh kale
  • optional: fried sage leaves for garnish (see note below)

Instructions

  1. Add first eleven ingredients to a slow-cooker, and carefully stir to combine. Cook on low heat for 6-8 hours, or until the vegetables are tender. Remove bay leaf, and carefully stir in the kale. Let the stew continue cooking for 10 minutes or so until the kale is wilted. Season with additional salt and pepper if need be.
  2. Serve immediately, with the option to garnish with fried sage leaves or Parmesan cheese.

Recipe Notes

To make the fried sage leaves, heat 1/4 cup of vegetable or canola oil in a small skillet over medium-high heat until a drop of water sizzles on the surface. Add your sage leaves and let them cook for about 10 seconds, then remove with a slotted spoon and place on paper towels to drain. Sprinkle with a pinch of salt if desired.

Recipe Source

8. Spiced Ethiopian Vegetable Stew

Spiced Ethiopian Vegetable Stew

Yield: 4-6 servings

Ingredients

  • 2 tablespoons ghee
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 small green cabbage (1 pound), cored and cut into 1-inch cubes
  • 4 medium carrots (1 pound), cut into 1-inch rounds
  • 3 teaspoons kosher salt, divided
  • 1¾ pounds white potatoes, cut into 1-inch cubes (you can substitute cauliflower florets if you don’t eat potatoes—but hey, did you hear that potatoes are now Whole30-approved?)
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon freshly ground black pepper

Instructions

  1. Heat the ghee and olive oil in a large saucepan over medium-high heat.
  2. While the fat is heating, prep all the veggies.
  3. Once the saucepan is hot, add the onions, cabbage, carrots, and 2 teaspoons of the salt.
  4. Give everything a good stir and then cover the pot. Cook the vegetables undisturbed for 10 minutes. (If your stove runs hot, you can turn down the heat to medium.)
  5. After the 10 minutes have elapsed, toss in the potatoes (or cauliflower) and the remaining 1 teaspoon of salt, turmeric, and cumin.
  6. Add some freshly ground black pepper and stir well.
  7. Replace the lid, decrease the heat to medium-low, and continue cooking for an additional 30 minutes or until all vegetables are fork-tender. (Using cauliflower? Check for tenderness after 15 minutes.)

Recipe Source

 

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Hi, I'm Rebecca. Cooking is the way I express my creative side to the world. Welcome to my Kitchen Corner on the Internet!

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In case you don’t know, health insurance is a type of assurance that is given based on agreed terms in case the insured person falls sick or needs medical treatment. The insured life may have a chronic condition requiring medical care for years to come. Let’s know more about it. Who will pay for the medical expenses?This is one of the most common questions that people ask. If you have a health insurance, you can have the peace of mind that your health will be taken care of. Actually, it is a type of agreement or contract between you (policyholder) and the company providing health insurance. The purpose of the agreement or contract is to provide protection against costs. At times, the costs are so high that the sick person is unable to pay the bills. As a result, the person is unable to get the care he needs to recover. While you will pay a monthly or annual premium, you should expect that the amount of premium you are going to pay would be far less than the amount you would pay in case of illness. Keep in mind that health insurance is a type of benefit that a non-profit organization, private business or a government agency provides. In order to figure out the cost, the company gets an estimate of the collective medical cost of all of the people in the state. Then the risk is divided among the policy subscribers. As far as the concept goes, the insurer knows that one person may suffer from huge unexpected health care expenses while the other person may incur no expenses at all. So, the expense is spread across a large group of people in an effort to make the health insurance much more affordable for all the insured lives. Aside from this, public plans are funded by the government. Therefore, they offer extra health insurance to the vulnerable groups like people with disabilities and seniors. Let’s take an example to understand the concept better. A person with Cerebral Palsy needs special treatment through their lifespan. It’s understood that a chronic illness costs a lot more money than a standard care. Cerebral Palsy may result in a physical impairment that may last for the whole life of the sufferer. The treatment for this condition may require regular doctor visits, many therapies and long hospital stays. Based on the degree of impairment, you may need special health insurance. Many health care professionals will involve, such as vocational therapists, occupational therapists, physical therapists, orthopedic surgeons, radiologists, pediatrician, neurologists and so on. Some patients may need the services of more than one. Some may even need a speech pathologist, registered dietician, cosmetic dentists or urologist, to name a few. So, the coverage offered can help you get some relief as far as the burden of the expenses is concerned. If you don’t sign up, you may suffer from a lot of financial strain and you may need help from other sources like charity organizations and community groups. Therefore, it’s a good idea to benefit from a health insurance.

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