Vegetables Stew for 2
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Serves:
-
2-4
ingredients
- 1 (8 ounce) can tomato sauce (salt free)
- 16 ounces water (depends on how soupy you want your stew)
- 1⁄4 teaspoon black pepper (optional)
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon marjoram
- 1⁄2 teaspoon Mrs. Dash tomato basil garlic seasoning
- 1 beef stock cube
- 1 tablespoon Worcestershire sauce
- 2 medium potatoes, diced
- 1 cup baby carrots, cut in half
- 4 white pearl onions, cut in half
- 1 medium celery rib, cut into 1/2 inch pieces (including leaves)
- 2 cups frozen mixed vegetables
- 1 (14 1/2 ounce) can zucchini with Italian-style tomato sauce
directions
- In a Dutch oven pour in tomato sauce, water, herbs, bouillon cube, Worcestershire sauce and potatoes bring to boil. Cover, and cook for 30 minutes or until potatoes are just tender.
- Add carrots, onions, celery, mixed vegetables and zucchini. Cover and simmer for 30 minutes, or until vegetables are tender. Serve hot.
- * to make vegetarian leave out.
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RECIPE SUBMITTED BY
Where do you live?I live in Oranage Park, Florida
What you do for work? I work in Child Development
For fun? Go motorcycle riding, work outside play with my 5 grandchildren
What's your favorite cookbook? Right now Secrets of Fat-Free Cooking
What are your passions? My husband
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