Jim’s BOLD Vegetable Stew

I invented this recipe on my own.  I had an idea of a flavor and I devised a way to reach it.  This is also inspired by my mom’s vegetable soup.  It makes about 10 – 15 large bowls of soup.   You should be able to freeze it and reheat it later.

1 can = 16 oz can
1 large can = approximately 32 oz can

1 large can of Tomato Sauce
1 large can of diced tomatoes
1 can green beans
1 can corn
1 can peas
1 can diced potatoes
1 can sliced carrots
1 red bell pepper
1 white onion
1 tbsp Black Pepper
1/2 tbsp Thyme
1/2 tbsp Sage
1/2 tbsp Marjoram

Chop bell pepper and onion and add to a large stew pot.
Pour in the rest of the cans of vegetables into the stew pot (drain first).
Add about 1 large can of water and adjust until you reach the consistency you want.  More water for soup, less for a stew.
Stirring occasionally, keep at medium to med/high heat until it reaches a slow boil  This should take about an hour, maybe longer.

Serve with french bread or just regular sliced bread and butter.

Damn good stuff right here.  It’s got a nice kick of both flavor and texture.  Actually, it reminds me of V8 with some pepper.

~ by aeroslin on January 13, 2009.

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