Name: Garden Vegetable Stew
Prep time: 10 min
Total time: 45 min
Yield: 1
Ingredients: 1/4 cup butter or margarine; 3 medium onions, chopped (1 1/2 cups); 4 medium carrots, thinly sliced (2 cups); 4 cans (14 ounces each) vegetable broth; 1 1/3 cups uncooked brown or regular long-grain rice; 2 cups frozen whole kernel corn; 2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves; 2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves; 1/2 teaspoon pepper; 8 new potatoes, cut into fourths; 2 large bell peppers, cut into 2x1/2-inch strips; 2 medium zucchini, thinly sliced (4 cups)

Garden Vegetable Stew

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Prep Time:
10 minutes

Total Time:
45 minutes

Exciting recipe to savor those surplus zucchinis!

Ingredients:

1/4 cup butter or margarine
3 medium onions, chopped (1 1/2 cups)
4 medium carrots, thinly sliced (2 cups)
4 cans (14 ounces each) vegetable broth
1 1/3 cups uncooked brown or regular long-grain rice
2 cups frozen whole kernel corn
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1/2 teaspoon pepper
8 new potatoes, cut into fourths
2 large bell peppers, cut into 2x1/2-inch strips
2 medium zucchini, thinly sliced (4 cups)

Instructions:

In a 6-quart Dutch oven, melt the butter over medium heat. Cook the onions and carrots in the butter, stirring occasionally, until the onions are tender.
Combine the broth and rice in the pot and bring to a boil. Lower the heat, cover, and let simmer for 20 minutes.
Add all the remaining ingredients to the pot. Cover and let it simmer for 10 to 15 minutes until the vegetables are tender.

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