Easy Vegetable Stew Recipes

A Perfect Start Point for Beginners

In preparing vegetable stew recipe, you can either drain the veggies out of the stock or serve it all together. However, there is well known term of dish when you serve the stock together with all ingredients, that is "soup".

Well, as we are back to the track, the following are some easy preparing stew recipes for your start.

Let's begin with Stewed Black Eyed Peas, this is the easiest one among the others. There is no other cooking step but stewing. Oops! I almost forget it, we've talked about soup at the earlier part of this section, Click here to review some variations of veggie soup.

Stewed Black Eyed Peas

1 pound dried black eyed peas
1 quart cold water
2 tbsp bacon fat
1 small onion, chopped

Pick over beans discarding any debris that you may find. Place in a heavy stockpot with enough water to cover. Let stand overnight to make them soft.

Drain the beans and return them to the pot. Add the quart of water, the bacon fat and the onion. Cover and simmer for 30 to 40 minutes. Add additional boiling water during cooking, if needed.

So, what do you say about this recipe? It is easy isn't it?

If you prefer to stew in microwave, try this Mixed Veggies Stew. Well, it is also easy to serve.

Mixed Veggies Stew

2 small zucchini, cut into 1/4" slices
6-8 small yellow button squash, cut into quarters
2 small carrots, peeled, cut into 1/4" slices1 tsp chopped fresh parsley

Place all vegetables and water into 2-1/2 quart microwave-safe container.

Cover and cook on High (100%) for 4-6 minutes.

Do not let to stand, drain immediately instead, sprinkle with parsley and serve.

Before you go further...

However, parsley is beneficent ingredient for our health. It can be used for hypertension healing. Some other people even love to consume it as juice. Click here to review how this special ingredient is served as juice.

The next recipe in this vegetable section is Stewed Artickoke. This recipe allows you to serve veggie with sauce. It's delicious!

Stewed Artichoke

2 pounds fresh tiny artichokes
Lemon juice
1 3/4 cups water
2 tbsp tomato paste
2 tsp instant chicken bouillon granules
1/2 tsp dried tarragon, crushed

Wash, trim stems, and remove loose outer leaves from artichokes.

Cut off 1 inch of tops; snip off sharp leaf tips. Brush cut edges with lemon juice.

In 10-inch skillet combine water, tomato paste, instant chicken bouillon granules, and tarragon. Bring to boiling. Reduce heat; add artichokes.

Cover and simmer for 18 to 20 minutes or till a leaf pulls out of artichoke easily; stir occasionally.

Remove artichokes with slotted spoon. Pour sauce into individual bowls for dipping.

For 6 servings

The next recipe is Green Bean and Potatoes. Please refer to the note on the bottom part of this page if you prefer to skip the onion sauteing step.

Green Beans and Potatoes

2-3lbs. fresh snapped green beans
1 1/2lbs smoked ham cubed
6 peeled and quartered baking potatoes
1 chopped onion
6 cloves of peeled smashed garlic
3 large cans chicken broth
1/4 tsp. cayenne optional

Saute onion and garlic till soft, add ham and brown well.

Add green beans, potatoes and chicken broth. Bring to a boil, lower the heat and cook covered 1 1/2 hours.

Serve with a crusty peasant bread.

For 4 servings.

Note:
To prepare this recipe, you can leave the sauteing step and simply pour the onion and garlic together into the chicken broth and boil it.

However, in my experience, it would be more delight when it is sauteed first before you go stewing, it will enhance the onion and garlic aroma and flavor.

Where would you like to go from here?
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