Fall Veggie Stew

Sep 28, 2022


(Serves 5-6 people)

1 large onion, chopped
1 tablespoon garlic, minced
3 tablespoon vegetable oil
5 small potatoes, cut into bite size chunks (Or 2-3 medium potatoes)
2 large carrots, cut into bite size rounds
2 tablespoon sweet paprika
28 oz can of whole tomatoes, crushed
8 oz. of green beans
3 cups mushrooms, sliced
1 cup corn
1 cup water or vegetable stock
1 cup dry red wine
2 bay leaves
Salt and black pepper to taste


1. In a large pot, sauté the onions and garlic in vegetable oil until onions are soft.

2. Add the potatoes, carrots, and paprika. Stir and sauté another 3-4 minutes.

3. Pour in the water or stock, tomatoes, bay leaves, and wine. Cover and simmer on low for about 10 minutes.

4. Add the green beans and mushrooms to the pot. Continue simmering, covered, for about 30 minutes, stirring occasionally.

5. Add the corn and simmer for another 10-15 minutes until the potatoes and carrots are tender.

6. Remove bay leaves and then add salt & pepper to taste.

Serve with 5 cheese Texas toast.

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