Winter Vegetable Stew Monday, January 5, 2009


1 lb portobello mushrooms
2 TBSP butter
2 onions, halved and sliced
2 sweet potatoes, peeled, quartered and sliced thick
2 potatoes, peeled, quartered and sliced thick
1 cup celery, cut into 1 inch pieces
2 cloves garlic, minced
1 15 oz can whole kernel corn
2 15 oz cans diced tomatoes, undrained
1 15 oz can light red kidney beans, drained
2 15 oz cans vegetable broth
1 10 oz pkg frozen chopped spinach, thawed and drained
1 tsp fresh basil, chopped
salt and pepper to taste


With a small spoon, remove black gills from the mushroom caps. Slice into thick slices. Melt butter in a heavy skillet and cook onions until tender and starting to brown. In a large pot, place mushrooms, sweet potatoes, potatoes, celery, garlic, corn, tomatoes and beans. Gently stir in broth and onions. Cover, bring to a boil and reduce heat to a simmer and allow to cook about 30 to 40 minutes. Just before serving, stir in spinach, basil and salt and pepper. Serve hot. Pass the grated Parmesan cheese if you like.

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