Easy Vegetarian Stew

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Easy Vegetarian Stew

Ingredients

  • 2 teaspoons vegetable oil
  • 1 medium onion chopped
  • 1 medium green bell pepper chopped
  • 3 cloves garlic finely chopped
  • 1 14 1/2-ounce can of tomatoes
  • 2 cups frozen mixed vegetables
  • 1 14 1/2-ounce can low-sodium vegetable broth (or equivalent in water)
  • 2 teaspoons chili powder
  • 2 teaspoons dried oregano
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can red beans, drained and rinsed
  • 8 tablespoons fat-free sour cream optional
  • Salt and pepper

Instructions

  1. In a large pot, heat oil over medium heat.
  2. Saute onion, bell pepper, and garlic until tender, about 5 minutes.
  3. Add tomatoes, corn, vegetable broth, chili powder, oregano, and beans. Stir well.
  4. Cover and simmer until thoroughly heated, about 15 minutes. Season with salt and pepper to taste. Serve with bread.

Recipe Notes

You can add 2 cups of cooked macaroni to the soup for a more filling stew. Add the past about five minutes before serving to allow to warm through.

Breakfast Hash for Dinner

Breakfast Hash

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Breakfast Hash for Dinner

Ingredients

  • 3-4 potatoes about 1 ½ lbs
  • 2 tablespoons oil or butter
  • 1/2 lb kielbasa or other sausage cut into 1/2-inch pieces (about 2 cups)
  • 1 large onion chopped
  • 4 large eggs
  • Salt and pepper
  • Grated cheese optional

Instructions

  1. Heat oven to 400F.
  2. Peel and dice the potatoes into ½ inch cubes.
  3. Heat the oil in a large fry pan over a medium heat.
  4. Add the onion and the sausage and sauté for about 3-4 minutes, until the onion is soft. Remove from the pan, but leave the oil in the pan.
  5. Add the potatoes to the fry pan and cook until soft – about 20 minutes. Keep stirring the potatoes to ensure they don’t burn.
  6. Return the sausage and onions to the pan and flatten the hash into an even layer, pressing gently with a spatula. Cook without disturbing if for 5 minutes or until the bottom is crispy. Flip the hash in sections and cook another 5 minutes.
  7. Make small indentations in the hash for the eggs. Crack an egg in to each indentation - transfer to the oven and bake until the egg whites set, about 10 minutes.
  8. Sprinkle grated cheese over the top and cook for another couple of minutes until melted.
  9. Season with salt and pepper and serve immediately.