Mom's Southwestern Vegetable Stew

7
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"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
OK

Nutritional

  • 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.

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