Southwestern Vegetable Stew |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Not sure how southwestern authentic this recipe really is, since its one of my mothers and she was raised in WI and lived her adult life in MN. :) But it is tasty. I have added stew meat on several occasions and browned ground beef a time or two and that is delicious also. I have made it without the olives and mushrooms and it was just as tasty. I have even added some drained mexican corn to it for some more color. So as you can see, you can change it up quite a bit! Have fun and hope you enjoy! Ingredients:
1 tablespoon olive oil |
2 celery ribs, chopped |
1 bell pepper, chopped |
2 carrots, chopped |
1 onion, chopped |
12 ounces salsa (chunky style) |
4 ounces picante sauce |
1 teaspoon chili powder |
3/4 teaspoon paprika |
3/4 teaspoon cumin |
1/2 teaspoon onion powder |
1/2 teaspoon seasoning salt |
1/2 teaspoon garlic powder |
1/2 teaspoon cayenne pepper |
3 zucchini, cut up into cubes |
12 mushrooms, sliced |
12 kalamata olives, drained and sliced |
1 garlic clove, minced |
1/2 teaspoon course ground pepper |
1 cup vegetable broth |
Directions:
1. In a dutch oven saute celery, bell pepper, carrots, and onion in olive oil till tender. Add remaining ingredients and simmer on medium high until liquid has reduced some and stew thickens up. Serve immediately.
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