Mom's Southwestern Vegetable Stew

Prep Time
Cook Time
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"Not sure how southwestern authentic this recipe really is, since its one of my mothers and she was raised in WI and lived her adult life in MN. :) But it is tasty. I have added stew meat on several occasions and browned ground beef a time or two and that is delicious also. I have made it without the olives and mushrooms and it was just as tasty. I have even added some drained mexican corn to it for some more color. So as you can see, you can change it up quite a bit! Have fun, make it your own and I hope you enjoy! "

Original recipe yields 7 servings


  • Serving Size: 1 (237.6 g)
  • Calories 237.1
  • Total Fat - 4.9 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 6.3 mg
  • Sodium - 331.9 mg
  • Total Carbohydrate - 47.6 g
  • Dietary Fiber - 2.9 g
  • Sugars - 27.4 g
  • Protein - 3.9 g
  • Calcium - 74.2 mg
  • Iron - 1.1 mg
  • Vitamin C - 18.5 mg
  • Thiamin - 0.1 mg

Step 1

In a dutch oven saute celery, garlic cloves, bell pepper, carrots, cabbage and onion in olive oil till tender crisp.

Step 2

Add remaining ingredients and simmer on medium high until liquid has reduced some and stew thickens up. Veggies should be tender in about 20-30 minutes of simmering. Serve immediately.

Tips & Variations

No special items needed.