New this month
Get the Allrecipes magazine

Red Veggie Stew

amanda1432

"This dish is thick like a chili, but isn't spicy at all. An easy and hearty weekday dish, it's vegetarian if you use vegetarian worcestershire sauce, loaded with flavor, and all the veggies are RED! Make sure not to skip the cheese."
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 313 cals
Original recipe yields 6 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat the olive oil in a skillet over medium heat. Stir in the red bell pepper, red onion, and garlic, and cook 5 minutes, until tender. Mix in tomatoes, beans, potato, vegetable stock, water, Worcestershire sauce, and oregano. Bring to a boil, reduce heat to low, and simmer 30 minutes, until potato is tender.
  2. Stir macaroni into the stew, and continue cooking 8 to 10 minutes, until al dente. Top with Cheddar cheese to serve.

Nutrition Facts


Per Serving: 313 calories; 13.1 g fat; 35.2 g carbohydrates; 13.5 g protein; 24 mg cholesterol; 551 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

its possible i just didnt make it correct ... but we did not like this stew

This was very good! I omitted the macaroni, and took my immersion blender to the stew a tiny bit. Delicious, and you're right the cheese on top was perfect :)

I thought this was an interesting combination and it tasted good. I omitted the red pepper because I didn't have any and used a white potato because it is what I had on hand and thought it was ...