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Hearty Vegetarian Winter Stew


  • 1 cup onions, cut into chunks (not diced)
  • 1 sweet potato or yam cut into chunks
  • 2 carrots peeled and rough cut
  • 1 lb Hubbard or acorn squash cut into chunks
  • 1 cup parsnips cut into chunks
  • 2 cloves garlic - whole
  • 1 red bell pepper cut into chunks
  • 1 green bell pepper cut into chunks
  • 2 cups vegetable broth
  • 2 cups tomato puree
  • 2 TBS lime juice
  • tsp cayenne pepper (optional)
  • 10 oz package frozen peas
  • Salt and pepper to taste
  • 1 cup sliced green onions (white AND green)
  • 2 TBS parsley rough chopped


  • Combine together and cook onions, sweet potato, carrots, squash, parsnips, garlic, and 1 cup of broth in a covered pan for 10 minutes, stirring occasionally.
  • Add 1 cup of broth, along with the bell pepper, tomato sauce, lime juice, and cayenne.
  • Bring to boil and then reduce heat.
  • Cover pot and simmer until vegetables are tender. (10-15 minutes) If stew sticks to pan or gets thicker than desired, add more broth as needed
  • About 2 minutes before the stew is finished add the peas.
  • Salt and pepper to taste.
  • Garnish with green onion

NOTE: You can add more broth or water if the stew needs to be thinner, but remember this is a stew not a soup.

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