Mom's Vegetable Stew Recipe
Ingredients
| Water | 2 1/2 Quart | |
| Carrot | 2 Cup (16 tbs), diced | |
| Potato | 1 Cup (16 tbs), diced | |
| Onion | 1 Cup (16 tbs), sliced | |
| 1 1/2 c. fresh or frozen green beans, cut | ||
| 3 or 4 garlic cloves, minced | ||
| Canned tomato | 1 , chopped | |
| Chopped basil | 3 Tablespoon, dried | |
| Ground black pepper | 1 To taste | |
| Salt | 2 Tablespoon | |
| 1/2 c. whole wheat spaghetti, broken, or elbow macaroni | ||
| 1 c. pimiento-stuffed olives, halved | ||
| 2 c. cooked kidney beans | ||
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
Directions
Bring water to boil in a large soup kettle; add next eight ingredients.
Lower heat, cover and cook 10 to 15 minutes or until vegetables are just tender.
Stir in salt, spaghetti, and olives.
Cook until spaghetti is just barely tender, stirring occasionally.
Add kidney beans and heat until piping hot.
Correct seasonings.
Lower heat, cover and cook 10 to 15 minutes or until vegetables are just tender.
Stir in salt, spaghetti, and olives.
Cook until spaghetti is just barely tender, stirring occasionally.
Add kidney beans and heat until piping hot.
Correct seasonings.
Chef
