Source: Ecological Cooking
Date tried: April 25, 2016
Yield: 10 servings
Time needed: 1 1/2 hours
Once you have gathered your ingredients and chopped, sliced and minced your vegetables, all you need to do is put everything in a very large soup pot and let it simmer for an hour. It is definitely a fine, hearty stew.
Hearty Vegetable Stew
2 16-oz. cans tomatoes undrained
1 15-oz can red kidney beans, undrained
1 15-oz. can great northern (or other white) beans, undrained
1 15-oz can garbanzo beans, undrained
3 medium onions, chopped
2 medium green peppers, chopped
2 stalks celery, sliced
1 medium yellow summer squash or zucchini, cut in half lengthwise and sliced.
1/2 cup water
2 cloves garlic, minced
2 tsp. chili powder
1 1/2 tsp. dried basil, crushed
1/4 tsp. ground black pepper
1 bay leaf
1 cup cashews or peanuts
Combine all ingredients except nuts in a four-quart Dutch oven.
Bring to a boil.
Cover, reduce heat and simmer about an hour until all vegetables are tender.
Add cashews or peanuts and heat through.