Southwestern Vegetable Stew Recipes
SOUTHWEST VEGETABLE STEW
Looking for a vegetable stew? Then check out this slow cooked stew recipe - perfect if you love Southwest cuisine.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 5h30m
Yield 10
Number Of Ingredients 14
Steps:
- Mix all ingredients except cilantro in 6-quart slow cooker.
- Cover and cook on low heat setting 5 to 6 hours or until vegetables are tender. Spoon into shallow serving bowls; sprinkle with cilantro.
Nutrition Facts : Calories 210, Carbohydrate 55 g, Cholesterol 0 mg, Fiber 7 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 540 mg
SPICY SOUTHWESTERN VEGETABLE SOUP
This is a hearty vegetarian soup that is perfect for cold rainy nights. It couldn't be easier to make and is delicious served with crunched up tortilla chips and some shredded cheddar or monterey jack cheese over the top.
Provided by bmarie
Categories Clear Soup
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in the bottom of a soup pot. Cook the onions and bell pepper in the oil until tender.
- Add the broth, tomatoes, beans and corn. Stir and bring to a boil.
- Add the chiles, salt and pepper, cumin, chili powder and hot sauce. Stir.
- Simmer for another 10 minutes and serve with cheese and tortilla chips on top.
Nutrition Facts : Calories 374.7, Fat 9.8, SaturatedFat 1.4, Sodium 1138.2, Carbohydrate 64.8, Fiber 16.1, Sugar 12.9, Protein 15
SOUTHWEST GARDEN STEW
A Southwestern stew using both beef and chicken, this stew is the solution for all those summer garden veggies that keep stacking up in your fridge.
Provided by jmrogersfam
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 3h15m
Yield 4
Number Of Ingredients 15
Steps:
- Cook beef in a large pot over medium heat until browned on all sides. Stir in onion, garlic, zucchini, squash, and tomatoes. Cook, stirring, for 3 to 5 minutes.
- Stir in chili powder, cumin, oregano, Italian seasoning, and red pepper flakes. Stir in chicken, broth, and cream. Cover, reduce heat to low, and simmer 2 hours.
- Stir in corn. Cover, and increase heat to medium low. Simmer for 45 minutes. If the stew becomes too thick, stir in a little water to reach the desired consistency.
Nutrition Facts : Calories 271.5 calories, Carbohydrate 19.7 g, Cholesterol 59.3 mg, Fat 14.1 g, Fiber 4.8 g, Protein 19.4 g, SaturatedFat 5.8 g, Sodium 67.3 mg, Sugar 6 g
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SOUTHWESTERN VEGETABLE STEW RECIPE - PILLSBURY.COM
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- Heat oil in large saucepan over medium-high heat until hot. Add onion and garlic; cook 2 to 3 minutes or until onion is crisp-tender and garlic just begins to brown, stirring frequently.
- Add all remaining ingredients except zucchini and cilantro. Bring to a boil. Reduce heat; cover and simmer 10 minutes.
- Add zucchini; simmer uncovered an additional 8 to 10 minutes or until zucchini is tender. Sprinkle with cilantro.
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- Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onion, bell pepper, and mushrooms, and cook while stirring, for 5 to 8 minutes, adding a little water as needed.
- Add the chili powder, oregano, granulated garlic, and cumin, and cook while stirring for 1 minute more, adding water as needed.
- Stir in the water, potatoes, black beans, pinto beans, corn, diced tomatoes, and tomato paste, and bring to a boil, uncovered. Reduce the heat to medium-low, cover, and cook for 10 minutes, stirring once or twice.
- Stir in the greens, and cook covered for 10 to 15 minutes more, or until the potatoes are tender. Stir in the cilantro, and serve as is or garnished with more chopped cilantro.
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