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

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    40 mins

    0 mins

    GuarGum's Note:

    This recipe originates from Moosewood Restaurant cooks at home but I have tweaked it slightly over the years. Filling, tasty and nutritious. Delicious with a crusty bread on a cold night.

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    Units: US | Metric


    1. 1
      Heat the oil in a large soup pot over medium low heat. Add the onions and celery and saute for a few minutes until soft.
    2. 2
      Add the vegetables up to the green beans in order, stirring after each addition. (I just chop one, add it and stir, then move on to the next.).
    3. 3
      After you add the green beans, add the herbs, stock and water and bring to a boil.
    4. 4
      Chop up the pepper and mushrooms and stir in with the mustard and molasses. Lower the heat to simmer.
    5. 5
      Partially cover and simmer for ten minutes, or until the veggies are cooked.
    6. 6
      Taste and add salt and pepper as you like.

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    Ratings & Reviews:

    • on April 27, 2012


      I cut the recipe in half for just the 2 of us & then left out the mushrooms! Other than that . . . We thoroughly enjoyed the combo of vegetables here & it was a very welcome addition at the table one rather cool day last week! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]

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


    Nutritional Facts for Winter Vegetable Stew

    Serving Size: 1 (314 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 193.8
    Calories from Fat 46
    Total Fat 5.1 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 81.8 mg
    Total Carbohydrate 34.9 g
    Dietary Fiber 7.1 g
    Sugars 10.4 g
    Protein 4.6 g

    The following items or measurements are not included:


    vegetable stock

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