Spicy Vegetable Stew
1 bottle tomato juice
2 cans diced tomato (don't drain)
1-2 cloves garlic
1 onion, chopped
2 zucchini squash and 2 carrots, sliced
1 cube vegetable bouillon
2 celery stalks, chopped
1/2-1 turnip, diced
1 can chickpeas, drained
1 can kidney beans, drained
1 green pepper, chopped
1-2 cups frozen green peas
1 tablespoon Hungarian paprika (I use Szeged)
crushed red pepper
Simply Organic All-Purpose seasoning
In a large pot, heat (on high or med-high) a decent layer of olive oil and add garlic and onions and cook until clear. Next, add the pepper and celery, cooking that for a minute or two. After this, add the zucchini, diced tomatoes, kidney beans/chickpeas, and turnip. Let this all simmer for a few moments then add the tomato juice. The juice is the primary base of this stew.
Reduce the heat and simmer for a few moments, adding the carrots, green peas, seasonings, and the bouillon. Stir well and cover. Simmer for about 20 to 30 minutes, stirring occasionally, until all the vegetables are too your liking.
That's it! It's easy, delicious, and not terribly expensive to get the ingredients. I'd like to try this with a Hungarian Wax pepper sometime in the near future. In other variations, I've added a serrano pepper or two, parsnips, etc. Do your thing!
It's most delicious served over Hodgson Mill Garlic & Basil Flaxseed couscous. Gives you added nutrients, extra garlic and spice, and turns a tasty soup/stew into a good-sized meal.
Source of recipe: me