Red Veggie Stew recipe
All Recipes Soups, Stews and Chili Recipes StewsIngredients
- 2 tablespoons olive oil 1 red bell pepper, chopped ½ red onion, chopped 1 clove garlic, minced 1 (14.5 ounce) can diced tomatoes 1 (15 ounce) can kidney beans, drained and rinsed 1 red potato, sliced 2 cups vegetable stock 1 cup water 2 tablespoons Worcestershire sauce 1 teaspoon dried oregano 1 cup uncooked elbow macaroni 1 cup shredded Cheddar cheese
Nutrition Info
- 313.2 caloriescarbohydrate: 35.2 gcholesterol: 24.1 mgfat: 13.1 gfiber: 6.6 gprotein: 13.5 gsaturatedFat: 5.6 gservingSize: -sodium: 550.8 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Red Veggie Stew
Directions
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Heat the olive oil in a skillet over medium heat. Stir in the red bell pepper, red onion, and garlic, and cook 5 minutes, until tender. Mix in tomatoes, beans, potato, vegetable stock, water, Worcestershire sauce, and oregano. Bring to a boil, reduce heat to low, and simmer 30 minutes, until potato is tender.
Stir macaroni into the stew, and continue cooking 8 to 10 minutes, until al dente. Top with Cheddar cheese to serve.