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Rainbow Vegtable Stew
Rainbow Vegtable Stew

Before you jump to Rainbow Vegtable Stew recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

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Using your best judgment is another one of many ways which you are able to make healthy decisions out of a dinner menu. This can be best done by analyzing dinner pictures onto a single menu. It’s also recommended that you avoid foods overrun with broccoli, cheese and sour cream. If your selection contains these fattening condiments, then be sure to ask for a lesser amount.

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Even when after taking the aforementioned approaches, you’re unable to locate satisfying healthy meals on your own lunch menu, you may choose to purchase a healthy side dish or drink. Water is a great alternative, particularly when compared to soda. Salads make excellent side dishes, especially the ones that are consumed with no salad dressing or low-fat salad dressingtable. Needless to say, you may want to take more steps to ensure that you choose a healthy mealbut should you decide to forgo low calories for taste, require extra steps to make sure that you get some nutrition.

We hope you got insight from reading it, now let’s go back to rainbow vegtable stew recipe. You can cook rainbow vegtable stew using 10 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to prepare Rainbow Vegtable Stew:
  1. Provide 1 lg baked potato
  2. Use 2 bell peppers, red & yellow
  3. Provide 3 carrots
  4. Take 1 lg head of broccli
  5. Prepare 16 oz vegtable broth
  6. Get 1/2 lg or 1 small sweet onion
  7. Prepare 1/2 tspn each salt, pepper, soul food mix, garlic powder, onion
  8. Prepare 1 tbsp oil
  9. Provide 3 cloves garlic
  10. Use 1/2 tbsp fresh ginger
Steps to make Rainbow Vegtable Stew:
  1. Clean vegtables, i keep the skin on and tops of peppers but cut the carrot tops off.
  2. Preheat oven to 450, add oil to roasting pan and heat in oven then spread evenly around roasting pan
  3. Add veggies to roasting, spread to ensure even cooking.
  4. Roast potato and veggies for 45 minutes
  5. Add oil to stock pot on medium heat cook garlic and onions for 5 minutes.
  6. Add broth, ginger, juice from roasting pan and seasonings to stock pot then simmer for 10 minutes.
  7. Rough chop roasted veggies and potato into large chunks.
  8. Add chopped roasted to stock pot then simmer covered for 15 minutes on medium heat.
  9. Remove from heat and use emulsion blender to mix, about 3 minutes.
  10. Season and simmer on medium low heat for 10 minutes.
  11. Serve hot or cold, great with crusty bread or crutons

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