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Vegetable Stew Recipe

Version I

1/2 cup carrot
1 1/2 cups potatoes
1 cup lima beans
1 cup peas
1/4 cup onion
1/2 cup tomato
1 tablespoon butter

Version II
2 sweet potatoes
1 small onion
1 1/2 cups green beans
1 cup corn
4 okra pods
1 large tomato
Salt and pepper

Version III
1 cup potato
1 cup tomatoes
1 onion
1/2 cup celery
1/2 cup carrots
1/2 cup peas
1/2 cup cabbage

Version IV
1/2 cup onion
1/2 cup potato
1/4 cup celery
1 1/2 cups tomato
1/3 cup carrot
1/2 cup chopped okra
Butter

Basic instructions for all versions: Wash all vegetables, peel those that need it, and shuck or shell corn, beans, and peas. Chop large vegetables into small pieces. Heat olive oil or bacon drippings in a large skillet and brown onions, carrots, celery, and the like. Add to slow cooker with remaining ingredients and 1/2 to 1 cup water or stock. Cook 2 to 4 hours until all the vegetables are tender, stirring occasionally and making sure there is ample water at the bottom of the pot. Taste for seasonings and add salt, pepper, lemon juice, and/or any herbs you desire. Serve over rice, noodles, or cornbread.

Reprinted with permission from The Best of The Farmer’s Wife Cookbook edited by Melinda Keefe and Kari Cornell and published by Voyageur Press, 2010. Buy this book from our store: The Best of The Farmer’s Wife Cookbook.

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