Spicy, Tomato-Based Vegetable Stew
Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
onions
chopped |
|
| 2 | cloves |
garlic
|
|
| ½ | each |
hot chili peppers
|
*
|
| 3 | pounds |
carrots
in chunks |
|
| 3 | pounds |
turnip
in chunks |
|
| 3 | pounds |
parsnips
in chunks |
|
| 2 | pounds |
mushrooms
quartered |
|
| 3 | pints |
chicken broth
|
*
|
| 6 | ounce |
tomato paste
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
onions
chopped |
|
| 2 | cloves |
garlic
|
|
| 0.5 | each |
hot chili peppers
|
*
|
| 1.4 | kg |
carrots
in chunks |
|
| 1.4 | kg |
turnip
in chunks |
|
| 1.4 | kg |
parsnips
in chunks |
|
| 907.2 | g |
mushrooms
quartered |
|
| 1.4 | l |
chicken broth
|
*
|
| 173.4 | ml/g |
tomato paste
|
|
Directions
Sauté the following in 'enough' vegetable oil adding the ingredients in the order specified: onions, garlic ½ hot chilli pepper, carrots, turnips, parsnips, mushrooms.
Once the vegetables are done, add enough stock to cover them with a little room to spare.
Add tomato paste.
Season with oregano, basil, any other herbs to taste.
Taste regularly.
Serve over bed of couscous.
May add meatballs or spicy sausages.
Freezes well.
