Sweet Potato and Vegetable Stew
- Makes:
- 10 servings
- Time to Prepare:
- 0:10
- Time to Cook:
- 0:20
Ingredients
-
1 tblsOlive Oil
-
1 cupSweetpotato
-
1/2 cupTurnips
-
1 1/2 cupSweet Peppers
-
1 1/2 cupRed Peppers, Sweet
-
1 cupSummer Squash
-
1 cupSquash
-
8 ozOyster Mushroom
-
5 cupDehydrated Tomato Vegetable Soup
-
1 1/2 cupSweet Yellow Corn
-
1/2 cupCanned White Hominy
-
1 tspThyme
-
1 tspGround Sage
-
1 tspCoriander Seed
-
1/8 tspBlack Pepper
-
1/4 cupWater
-
1 tblsCornstarch
Directions
1. Heat oil in a large dutch oven over medium heat.2. Add sweet potato and turnip; saute 5 minutes or until lightly browned.
3. Add bell peppers, zucchini, and squash; saute 3 minutes. Add mushrooms; saute for 1 more minute.
4. Add vegetable broth, corn, hominy, thyme, sage, coriander seeds, and black pepper.
5. Combine water and cornstarch in a small bowl, stirring until well-blended; add to stew.
6. Bring to a boil; reduce heat and simmer 5 minutes or until slightly thickened, stirring constantly.