How To make Mexican Vegetable Stew
2 onions
peeled and sliced
1 sweet red pepper :
cut into strips
1 sweet green pepper cut into strips
2 cloves garlic :
minced
1 1/2 cups beef or chicken broth
1 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon fennel seeds
1/4 teaspoon red pepper flakes or to taste
2 small red potatoes :
diced
1 small sweet potato diced
2 cups fresh green beans :
sliced into 1 in.
pieces 1 zucchini :
(courgettes) sliced
1 yellow squash sliced
1 can black beans :
drained and rinsed
2 ears corn cut into 1 in
:
pieces, or 1 cup corn kernels
2 tablespoons lime juice
1/2 cup cilantro or flat leaf
:
parsley
Combine the onion, red and green peppers, garlic and broth and bring to a boil in a large pot. Cover and simmer for 5 minutes. Add the spices, red potatoes an d sweet potato, cover and simmer 10 minutes more, adding more broth or water if needed. Add the green beans, cook 5 minutes more. Add the zucchini, yellow squ ash, black beans, corn and lime juice. Reduce the heat and simmer 5 minutes, or until all the vegetables are tender. Garnish with cilantro or parsley.
Serves 10 to 12 as a side dish, 4 to 6 as an entree.
MC formatted using MC Buster 2.0d & SNT on 4/28/98
How To make Mexican Vegetable Stew's Videos
Ciambotta Italian Vegetable Stew (VEGAN)
Ciambotta is a delicious Italian vegetable stew that's packed full of flavour and colour. It's a very popular summer dish in southern Italy that goes great with some crusty bread to soak up all the wonderful sauce.
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This Epic Creamy Vegetable Soup recipe is SOUP-ERB
FIND YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
HOW TO MAKE A LOADED CREAMY VEGETABLE SOUP RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! It's going to be an epic day when you can cozy up to an uncomplicated but indulgent soup right in the comfort of your own home. Join me in this episode and learn how to make a deliciously creamy vegetable soup recipe today!
Ingredients:
1 generous cup cashews
3 cups water
200g broccoli
80g cremini mushrooms
2 plantbased sausages
drizzle + 2 tbsp avocado oil
1 onion
2 pieces garlic
2 stalks celery
1 small carrot
1/2 red bell pepper
1 tsp salt
pepper to taste
1/2 tsp dried oregano
1L water or unsalted veggie stock
1/3 cup nutritional yeast
1 cup corn
pesto to serve (optional) (
Directions:
1. Preheat the oven to 375F
2. Blend the cashews with 3 cups of water in a high powered blender until liquified (if you do not have a high powered blender, soak the cashews in water overnight)
3. Chop the broccoli into bite sized pieces. Slice the cremini mushrooms and plantbased sausages. Transfer to a large mixing bowl and toss with a dirzzle of avocado oil
4. Toss the veggies, then transfer onto a baking tray lined with parchment paper. Spread them out, then bake in the oven for 25-30min
5. Finely chop the onion, garlic, celery, and carrot. Dice the red bell pepper
6. Heat up a stock pot to medium high heat. Add 2 tbsp avocado oil followed by the onions and garlic. Sauté for 6-7min
7. Season with salt and pepper. Add the dried oregano, celery, and carrots. Sauté for another few minutes
8. Add the red bell pepper and sauté for another minute. Add the 1L of water (or unsalted vegetable stock). Add the nutritional yeast and give the pot a stir
9. Turn the heat up and bring to a boil. Then, turn the heat off and transfer in the roasted veggies. Pour in the cashew cream while stirring
10. Add the corn and turn the heat to medium. Give the pot a stir and warm up the soup for a few minutes
11. Plate the soup and garnish with a dollop of pesto to serve
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Mexican Beef Stew - Sweet and Savory Meals
Learn how to make Mexican Beef Stew Recipe is slow-braised with taco seasoning, jalapenos, limes, and tomatoes. Lots of herbs and spices for an incredibly flavorful stew complete with vegetables and tender beef!
????INGREDIENTS????:
2 pounds beef stew meat (trimmed and cut into 2-3 inch cubes)
1/4 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly ground pepper
4 tablespoons vegetable oil
1 cup red wine
2 tablespoons butter (unsalted)
1 medium onion (peeled and finely diced)
1 medium onion (cut into quarters)
4 cloves garlic (minced)
4 cloves garlic (whole)
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
1 can 14oz diced tomatoes
3 jalapenos (diced )
2 bell peppers (red or yellow, or combo - chopped)
3 tablespoons taco seasoning
Juice of 1 lime
Zest of 1 lime
3 cups beef broth (low-sodium, more if needed)
3 bay leaves
1 bunch of fresh thyme
3 medium carrots (peeled and cut into 1/4-inch rounds)
1 cup celery (diced)
1 pound mini red potatoes (peeled and cut into halves)
8 ounces baby Bella mushrooms (cleaned, stem removed and cap cut into halves)
Chopped fresh cilantro (for garnish)
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Mexican Vegetable Soup
Healthy Mexican Vegetable Soup in the Crockpot! Get the recipe at
EASY Recipes to make when you're SICK
Hello & Welcome❣️We are happy to be cooking a soup that is easy to cook even when you’re feeling sick. This soup is versatile and can also be made for when you need a quick family meal, or if you’re just trying to stay on a healthier side of life. We hope you love this special recipe that I make whenever anyone is sick and needs a little love to finish healing. Get well soon Corazón❣️ Lots of love Stephanie, and Cloud ????
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The BEST BIRRIA RECIPE-
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Cook for 18 -20 minutes
Ingredients
6 to 8 cups water
2 Tbsp olive oil (or oil of choice)
3 Tbsp Chicken bouillon (Knorr natural chicken bouillon)
3 ripe tomatoes
1 small yellow onion
3 garlic cloves
2 Anaheim peppers
3 Potatoes
3 Carrots
2 to 3 Zucchinis
Small bunch cilantro
1 Tbsp Mexican Oregano
Instant pot Sticky rice
In Colorado 1 cup rice to 1 1/2 cups water
Anywhere else 1 cup rice to 1 cup water
1 splash of oil to keep it shiny : )
Tip‼️
If you have home made chicken broth use that instead of chicken bouillon
If using 8 cups water you might need 4 Tbsp Chicken bouillon
If using regular chicken bouillon Start with 2 and adjust to taste
Of you chopped your veggies larger cook for 25-30 mins
Keep this soup handy in your freezer because you never know when it’s your turn to heal mis amores❤️
Adjust bouillon to taste
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A Heart-Healthy Bean Stew to Make you Feel like a Million Bucks
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