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    You are in: Home / Recipes / Southwestern Vegetable Stew Recipe
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    Southwestern Vegetable Stew

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Dissie's Note:

    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!

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    Units: US | Metric


    1. 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.

    Ratings & Reviews:

    • on February 16, 2010


      I really liked the flavor of this. I used the vegetables I had on hand, which were celery, corn, green beans, carrots and cherry tomatoes. Next time I will omit the carrots and definitely add olives, which I didn't have this time. I also added Morningstar Farms soy crumbles and ended up with a delicious vegan stew that I will make again. What a nice recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Southwestern Vegetable Stew

    Serving Size: 1 (295 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 104.1
    Calories from Fat 35
    Total Fat 3.9 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 616.7 mg
    Total Carbohydrate 16.5 g
    Dietary Fiber 4.8 g
    Sugars 7.4 g
    Protein 4.5 g

    The following items or measurements are not included:

    seasoning salt

    vegetable broth

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