Mountain Stew

Mountain Stew

You all KNOW how we feel about soups and stews in this house. The chunkier the better! This recipe from the “Vegetarian Times cookbook” was really satisfying. It would be a GREAT winter soup. It’s been 90F the past few days, so I think the days of soup are numbered, at least until we go to Alaska. But for those of you in more chilly areas of the country, you still have time to enjoy this yumster. The recipe suggested some pepperjack cheese shredded over top, but we skipped that and didn’t feel sad about it. What I love about this recipe is that it can also be made in a crockpot. Just let it sit for 6 hours in the crockpot instead of the 2 on the stove. Thank you Vegetarian Times!

Mountain Stew
1 15-oz. can kidney beans, drained and rinsed
2 tablespoons olive oil
1 large onion, thinly sliced
4 large garlic cloves, minced
1 green bell pepper, seeded and coarsely chopped
1 cup coarsely chopped green cabbage
1/2 cup diced russet potatoes
1 16-oz. can diced tomatoes
1 tablespoon chili powder, or more to taste
1/2 teaspoon ground cumin
1/3 cup uncooked brown rice
4 cups vegetable stock
salt and pepper, to taste

1. In a large pot, saute the onion and garlic in the olive oil over medium-high heat till soft.
2. Add the bell pepper, cabbage, potato, tomatoes with liquid, chili powder and cumin.
3. Continue cooking and stirring for 3-5 minutes.
4. Add rice, vegetable stock, and beans.
5. Cover and cook over low heat till the stew is thick and beans and rice are tender. About 2 hours.
6. Season with salt and pepper.

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