Best Chunky Vegetable Stew Recipes

Potato Pancakes with Chunky Vegetable Stew image

Yield Makes 4 servings

Number Of Ingredients 17

Vegetable stew
1 tablespoon olive oil
1 cup chopped onion
2 garlic cloves, minced
1 1/2 teaspoons grated orange peel
1 teaspoon ground cumin
1/4 teaspoon dried crushed red pepper
12 ounces 1/2-inch cubes zucchini
1 28-ounce can diced tomatoes
1 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
12 Kalamata olives, pitted, chopped
Potato pancakes
2 pounds russet potatoes, peeled, coarsely grated, squeezed dry in towel
1/3 cup grated onion
2 tablespoons all purpose flour
Nonstick vegetable oil spray
4 teaspoons olive oil

Steps:

For vegetable stew:
Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until tender, about 5 minutes. Add next 4 ingredients; stir 1 minute. Add zucchini and tomatoes with juices; bring to boil. Reduce heat and simmer until zucchini is tender, stirring occasionally, about 10 minutes. Add garbanzos and olives; simmer 3 minutes.
For potato pancakes:
Preheat oven to 300°F. Mix first 3 ingredients in bowl. Season with salt and pepper. Working in batches, spray large nonstick skillet with nonstick spray; add 1 teaspoon oil. Heat over medium-high heat. Add potato mixture by 1/3 cupfuls, spreading each to 3-inch round. Cook until pancakes are brown, about 5 minutes per side. Transfer to baking sheet; keep warm in oven.
Place 3 pancakes on each of 4 plates. Spoon stew over and serve.

CHUNKY VEGETABLE STEW image

Categories Vegetarian

Yield 6 servings

Number Of Ingredients 10

1 tbs olive oil
1 cup chopped onion
2 garlic cloves, minced
1 1/2 tsp grated orange peel
1 tsp ground cumin
1/4 tsp dried crushed red pepper
12 oz 1/2" cubed zucchini
1, 28 oz can diced tomatoes
1, 15 oz can chick peas, rinsed & drained
12 Kalamata olives, pitted, chopped

Steps:

Heat oil in heavy large saucepan over medium high heat. Add onion, saute until tender, about 5 minutes. Add next 4 ingredients, stir 1 minute. Add zucchini & tomatoes with juices, bring to a boil. Reduce heat and simmer until zucchini is tender, stirring occasionally, about 10 minutes. Add chick peas and olives. Simmer 3 minutes

Chunky Vegetable Stew image

Number Of Ingredients 11

* See note below.
1 cup onion quartered and thinly sliced
1 teaspoon garlic minced
1 tablespoon vegetable oil
1 (16-ounce) can tomato peeled, cut up and juice reserved
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato juice (about 3/4 cup)
1 cup zucchini sliced (about 1 medium)
1 teaspoon Italian seasoning dried crushed
1/2 pound hot dog cut in 1/2 -inch slices
1/2 pound mushrooms sliced (about 2 1/2 cups)

Steps:

1. In a 2 1/2 -quart saucepan over medium heat, saute onion and garlic in oil until onion is almost tender. Drain off fat.2. Add tomatoes with juice, tomato sauce, tomato juice, zucchini and herb seasoning. Bring to a boil reduce heat to low, cover and simmer for 15 minutes or until vegetables are almost tender.3. Stir in frankfurters and mushrooms. Cover and cook for 10 minutes or until eggplant is tender and frankfurters are plumped. If making ahead, uncover and cool completely, then cover and refrigerate up to 24 hours.4. To reheat, cook over medium heat for 15 to 20 minutes or until heated through, stirring occasionally.

Nutrition Facts : Nutritional Facts Serves