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Tomato and Vegetable Stew

This is what I cooked last night. I've just put it on my web site (plug 
plug). Tonight I am doing the Weight-Watchers soup posted by (I think) 
Karen Miller a few days ago. Will review it tomorrow!

This stew is very similar to `Therapeutic Vegetable Stew' in Sue
Kreitzmann's `Slim Cuisine Quick & Easy'. I've just made the
quantities a bit easier to understand and changed the ingredients a

If you use US cup (C) measures (1 C = 250ml = 8 fl oz) then measure the
vegetables after preparing them as described in the recipe.

Tomato & Vegetable Stew

Serves 2 (big servings!)

2 (400g, 16oz) cans plum tomatoes
About 125ml (4 fl oz, 1/2 C) vegetable stock
2 tsp vegetable stock powder
1 tsp mild chilli powder 
4 spring onions (green onions)
2 cloves garlic
150g (6oz, 1 1/2 C) cauliflower
100g (4oz, 3/4 C) thin green beans
1 medium green, red or yellow sweet bell pepper (150g, 6oz, 1 1/2 C)
1 large carrot (100g, 4oz, 1/2 C)
100g (4oz, 1 C) swede (I think American for this is `rutabaga'??)
1/2 medium aubergine (150g, 6oz, 2 C)
1/2 tsp dried basil

1. Prepare the vegetables as follows.
       Spring onions: Slice thinly.
       Garlic: Chop finely.
       Cauliflower: Chop stems into 1/2 inch dice and separate tops into
                      small florets.
       Green beans: Top and tail, and cut into 1 inch lengths.
       Sweet pepper: Cut into strips.
       Carrot: Halve lengthways and slice into semicircles.
       Swede: Dice into 1/2 inch pieces.
       Aubergine: Don't peel. Cut into 1/2 inch dice.

2. Drain the tomato juice from the cans into a measuring jug. Leave
the tomatoes in the cans; and make up the juice to 400ml (12 fl oz,
1 1/2 C) with vegetable stock.

3. Put the tomato juice, vegetable stock, stock powder, chilli powder,
spring onions and garlic into a large saucepan. Cover, bring to the
boil and boil for 7 minutes, making sure that it doesn't go dry (it

4. Add all the prepared vegetables to the pan. Break up the reserved
canned tomatoes with your fingers and add to the pan. 

5. Mix well, then cover, bring to the boil ,reduce heat and simmer for
about 10 minutes until the vegetables are almost soft. Add more water
or stock if it's getting dry, and take the lid off before the end of
the 10 minutes if it's a bit too wet. You want a thick sauce not a

6. Add the basil, stir and cook for a few minutes more. Serve with
pasta, or crusty bread, or on its own.

Kate L ("for Leggings") Pugh                      01865 - (2)73564             
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