Spicy Mixed Vegetable Stew Yetakelt Wet Recipes

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YETAKELT W'ET (SPICY MIXED VEGETABLE STEW)



YETAKELT W'ET (SPICY MIXED VEGETABLE STEW) image

Categories     Soup/Stew     Vegetable     Stew     Dinner

Yield 8 servings

Number Of Ingredients 17

Ingredients
1 cup onion, finely chopped
2 cloves garlic, minced
1 tablespoon berbere
1 tablespoon sweet Hungarian paprika
1/4 cup niter kebbeh
1 cup green beans, cut into thirds
1 cup carrot, chopped
1 cup potato, cubed
1 cup tomato, chopped
1/4 cup tomato paste
2 cups vegetable stock
salt
black pepper
1/4 cup parsley, fresh,chopped
2 loaves injera bread
plain yogurt or cottage cheese

Steps:

  • Directions 1. Saute the onions, garlic, berbere, and paprika in the Niter Kebbeh for 2 minutes. 2. Add the beans, carrots, and potatoes and continue to saute for about 10 minutes, stirring occasionally to prevent burning. 3. Add the chopped tomatoes, tomato paste, and the vegetable stock. 4. Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender. 5. Add salt and pepper to taset and mix in the parsley. 6. Serve with injera and yogurt or cottage cheese following the same serving and eating procedure as for Yemiser W'et.

YETAKELT W'ET (SPICY MIXED VEGETABLE STEW)



Yetakelt W'et (spicy mixed vegetable stew) image

Make and share this Yetakelt W'et (spicy mixed vegetable stew) recipe from Food.com.

Provided by LikeItLoveIt

Categories     Stew

Time 32m

Yield 8 serving(s)

Number Of Ingredients 16

1 cup onion, finely chopped
2 cloves garlic, minced
1 tablespoon berbere
1 tablespoon sweet Hungarian paprika
1/4 cup niter kebbeh
1 cup green beans, cut into thirds
1 cup carrot, chopped
1 cup potato, cubed
1 cup tomatoes, chopped
1/4 cup tomato paste
2 cups vegetable stock
salt
black pepper
1/4 cup parsley, fresh,chopped
2 loaves injera bread
plain yogurt or cottage cheese

Steps:

  • Saute the onions, garlic, berbere, and paprika in the Niter Kebbeh for 2 minutes.
  • Add the beans, carrots, and potatoes and continue to saute for about 10 minutes, stirring occasionally to prevent burning.
  • Add the chopped tomatoes, tomato paste, and the vegetable stock.
  • Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender.
  • Add salt and pepper to taset and mix in the parsley.
  • Serve with injera and yogurt or cottage cheese following the same serving and eating procedure as for Yemiser W'et.

SPICY BEEF VEGETABLE STEW



Spicy Beef Vegetable Stew image

A great soup to come home to on cold days. I like to serve it with corn bread or grilled cheese sandwiches.

Provided by frenchy2375

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 8h20m

Yield 12

Number Of Ingredients 9

1 pound ground beef
1 cup chopped onion
1 (30 ounce) jar meatless spaghetti sauce
3 ½ cups water
1 (16 ounce) package frozen mixed vegetables
1 (10 ounce) can diced tomatoes with green chile peppers
1 cup sliced celery
1 teaspoon beef bouillon granules
1 teaspoon ground black pepper

Steps:

  • Heat a large skillet over medium-high heat and stir in ground beef and onions. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
  • Transfer beef mixture to a slow cooker. Stir in spaghetti sauce, water, mixed vegetables, diced tomatoes, celery, beef bouillon, and pepper. Cover and cook on Low until vegetables are tender, about 8 hours.

Nutrition Facts : Calories 163.5 calories, Carbohydrate 17.3 g, Cholesterol 24.4 mg, Fat 6.6 g, Fiber 4 g, Protein 9.3 g, SaturatedFat 2.3 g, Sodium 467.9 mg, Sugar 7 g

SPICY VEGETARIAN STEW



Spicy Vegetarian Stew image

Spicy vegetarian stew. You'll love how this "good for you" recipe makes you feel.

Provided by tgp631

Time 45m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
1 (10 ounce) package matchstick carrots
3 medium jalapeno peppers, minced
1 medium onion, chopped
6 cloves garlic, minced
1 teaspoon ground cumin, or more to taste
1 teaspoon cayenne pepper, or more to taste
1 teaspoon chili powder, or more to taste
1 teaspoon hot smoked paprika
2 ½ cups vegetable broth
1 (16 ounce) package frozen diced butternut squash
1 (15 ounce) can chickpeas, rinsed and drained
1 (16 ounce) bag fresh spinach

Steps:

  • Heat olive oil in a stockpot over medium-high heat. Add carrots, jalapenos, onion, and garlic; cover and cook, stirring occasionally, until onions are translucent, about 4 minutes. Add cumin, cayenne, chili powder, and paprika; cook and stir for 1 minute.
  • Add vegetable broth, squash, and chickpeas; bring to a boil. Reduce heat and simmer, covered, until carrots are tender, about 10 minutes. Uncover and add spinach. Cook and stir until spinach is wilted, 5 to 7 minutes.

Nutrition Facts : Calories 309 calories, Carbohydrate 51.9 g, Fat 9.1 g, Fiber 11 g, Protein 11 g, SaturatedFat 1.2 g, Sodium 647.1 mg, Sugar 7.3 g

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