Greek Stewed Potatoes, Green Beans and Zucchini

It’s snowing in Flagstaff and everything is coated in white and GORGEOUS! It helps to be in the midst of the largest ponderosa pine forest in the country. Makes everything look like Narnia on a Christmas card. Today I went on a sojourn with Michael Bacon and Ms. Hope Browning to a local grocery store before the weather got too bad to go safely.

Greek Stewed Potatoes, Green Beans and Zucchini

It was bad enough by the time we got out of there and headed back home but Ms. Hope’s driving skills are pretty excellent and we all got home unscathed. Thanks to both of them for offering to take me to the grocery store so I didn’t have to walk in all the crazy snow. Anyway you all know how I feel about soups in general and soups in the wintertime in particular….they’re amazing. Found this one via the Vegetarian Times website here. It looked like a great hearty winter soup for an evening like tonight when only Mr. Tumnus would be crazy enough to venture out with packages to the lamppost. Please note that the actual recipe calls for feta cheese to top this, but I honestly don’t have the money for fancy stuff like feta cheese at the moment so I skipped it. Jake made garlic bread and it turned out quite nicely and really hit the spot after a crazy day of paper writing (Jake) and grading 105 essays (me).

Greek Stewed Potatoes, Green Beans and Zucchini

1 tablespoon olive oil
1 large onion, chopped
2 large baking potatoes, peeled and cut into 1/2-inch chunks
2 medium zucchini, halved lengthwise and cut into 1/2-inch chunks
16 oz. package frozen cut green beans, thawed
28-oz. can diced tomatoes
1/2 teaspoon dried oregano
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon ground pepper

1. In a large pot, heat oil over medium heat. Add onion and cook, stirring often, until softened, 3 to 4 minutes.
2. Stir in potatoes until well combined. Add 1/2 cup water. Bring to a simmer, then cover and cook until potatoes are halfway tender, about 10 minutes.
3. Stir in zucchini, green beans, tomatoes (with liquid) and oregano.
4. Return to a simmer, cover and cook until vegetables are just tender, about 15 minutes.
5. Stir in parsley, dill, salt and pepper. Cook 5-7 minutes more (use your own judgement).


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