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Thursday, September 27, 2007

Veggie Stew

This dish was created with the bounty from the local farmers market. It serves four and contains no salt nor sugar.

1 small red onion sliced in wedges
8 small carrots sliced
8 red potatoes sliced
3 Japanese eggplants sliced
6 tomatoes (I used 2 each red, orange and green) sliced in wedges
1 large zucchini sliced
1 yellow squash sliced

I sautéed the onion in a little olive oil in a pot until it was transparent.
Then I added the potatoes and carrots with enough water to cover.
Once those were cooked, I drained them, saving the water for soup stock.

In another pot, I combined the other ingredients and some Italian seasoning, adding enough water to cover.
The tomatoes added a bit of liquid too.
I added a packet of herbal gravy for color.
Those were cooked until just brightly colored and removed from the heat.

I poured the mix from the second pot over the mix from the first pot in a soup bowl.
It turned out beautifully.
I was going to cook everything in the Dutch oven but the potatoes and carrots would have been mush by the time everything was heated.


rcj said...

You could put all the veggies in a slow cooker/crockpot.
Combined the Italian seasoning, and enough water to cover the veggies, and the packet of herbal gravy for color.
Cook on Low for 4-6 hours or High for 2-4 hours. Nothing should get mushy in the slow cooker.

Adrienne Kristine said...

You're right, but I was boondocking and had no power. I didn't want to use my generator so I just used the stove top.

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