Savory Baked Vegetable Stew
An array of assorted garden veggies packs this hearty stew. Serve the stew with a tossed salad for a low-fat, yet satisfying meal.
Ingredients
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1 Tbsp. olive oil
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1 large russet potato, peeled and cut into 1-inch cubes
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1 medium sweet potato, peeled and cut into 1-inch cubes
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1 large carrot, peeled and sliced
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1 cup peeled rutabaga, cut into 1/2-inch cubes
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5 boiling onions, peeled
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1 stalk celery, coarsely chopped
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1 tsp. Paul Prudhomme's Vegetable Magic Seasoning Blend or a Cajun seasoning
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1 14 1/2-oz. can Mexican-style stewed tomatoes, cut up
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2-1/4 cups vegetable stock or broth
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1 small red pepper, coarsely chopped
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1/4 cup coarsely chopped green sweet pepper
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1 15-oz. can garbanzo beans, rinsed and drained
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1/2 cup whole small white mushrooms, halved (2 oz.)
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1/2 cup frozen peas
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Salt and ground black pepper
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2 Tbsp. cornstarch
Directions
1.
In a 4-quart oven-going pot or Dutch oven, heat oil. Add potato, sweet potato, carrot, rutabaga, boiling onions and celery and cook over medium heat for 5 minutes, stirring occasionally. Stir in seasoning blend.
2.
Add tomatoes and 2 cups of vegetable stock or broth (stock should cover the vegetables). Bake, covered, in a 350 degree F. oven for 1 hour or till vegetables are crisp-tender, stirring once or twice.
3.
Remove the pot from the oven. Add red and green sweet peppers, garbanzo beans, mushrooms, peas and beans. Return to oven, and bake the stew for 10 minutes more or till heated through. Season with salt and pepper.
4.
In a small bowl, combine the cornstarch and remaining 1/4 cup vegetable stock or broth. Stir till smooth. Place the pot on range top. Stir in the cornstarch mixture. Cook and stir till bubbly. Cook and stir 2 minutes more. Makes 6 servings.
Nutrition information
Calories 177, Total Fat 4 g, Cholesterol 0 mg, Sodium 971 mg, Carbohydrate 32 g, Fiber 6 g.
Percent Daily Values are based on a 2,000 calorie diet
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