How To make Hearty Vegetable Stew
32 oz Tomato juice
14 1/2 oz Tomatoes
pureed
2 c Water
2 lg Potatoes :
chopped
15 oz Garbanzo beans, canned
Drained 15 oz Kidney beans, canned :
Drained 1 c Lentils rinsed and
Drained 1 lg Onion :
chopped
2 ts Garlic powder
1 c Red pepper diced
1 c Green pepper :
diced
10 oz Frozen broccoli chopped
2 lg Carrots :
grated
2 tb Dried parsley
2 tb Chili powder
1 ts Dried basil
1 ts Ground cumin
Combine everything. After bringing to a boil, reduce heat & simmer, covered, 30 - 45 minutes or until lentils are tender.
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This warm and hearty Instant Pot vegetable stew recipe is super easy to make. Made with almost 10 veggies and healthy ingredients, this nutritious stew is vegan and gluten-free friendly.
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vegetable stew recipe | veg stew recipe | kerala style vegetable stew
full recipe:
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idiyappam recipe:
appam recipe:
malabar parotta:
vegetable stew recipe | veg stew | how to make kerala style vegetable stew with detailed photo and video recipe. popular vegetables based curry from kerala which is also known as ishtu. basically, a combination of vegetable creamy curry prepared with thick and thin coconut milk and dry spices. it is generally served with flaky malabar parotta or appam, but also popularly served with idiyappam and ghee rice.
vegetable stew recipe | veg stew | how to make kerala style vegetable stew with step by step photo and video recipe. kerala cuisine is famous for it coastal and seafood recipes which are predominately prepared with coconut flavour. the recipes are generally prepared with freshly grated coconut masala or with coconut milk. one such popular creamy kerala style curry is a vegetable stew with choice veggies.
Creamy Vegetable Soup | Vegan & Dairy-Free!
This Creamy Vegetable Soup is a cozy, comforting vegan recipe that's gluten-free, easy-to-make & loaded with veggies- great for lunch or as a dinner starter!
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???? SOUP INGREDIENTS
3 tablespoons extra-virgin olive oil
1 medium onion diced
2 celery stalks sliced
2 large carrots sliced
Salt and pepper to taste
4 yukon potatoes diced (3-4 cups chopped)
1 teaspoon dried thyme
2 garlic cloves minced
3 cups low-sodium vegetable broth
2 cups peas frozen
2 cups corn frozen
2 cups plant-based milk
Fresh parsley for serving
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
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VEGETABLE PEELER:
KNIVES:
CAST IRON POT:
MEASURING SPOONS & CUPS:
SALT & PEPPER SHAKERS:
OVEN MITTS:
IMMERSION BLENDER:
⏱️ TIMESTAMPS:
0:00 Introduction
0:08 Prepping the vegetables
1:05 Cooking the mirepoix
1:31 Adding remaining vegetables
1:56 Simmering the soup
2:24 Blending the soup
3:27 Adding extra vegetables
3:37 Adding milk
4:02 Serving the soup
4:18 Taste test
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