Sunday, December 27, 2009

Vegetable Stew - More From the CSA!

Ok, not really...the shares stopped the first of the month, but I'm still using up what I had in the freezer...tonight I felt like lots of veggies, and since I can't think of a better way to do that than soup, that's what I tried to do.

But probably you have figured out that what I start doing seldom finishes that way? :)

I ended up tossing in everything but the kitchen sink for a thick Italian-style stew with not a speck of meat. Unless you count the teensy bit of anchovies in Worchestershire Sauce? If you do? Leave it out.

The whole thing is a miniscule 3 points per serving on Weight Watchers (and that's only if it serves 8. I'm thinking that will be huge servings!

I used:
4 cups of vegetable stock (I bought prepared, but you can obviously make your own)
2 cans of stewed tomatoes with Italian flavoring
1 can of dark red kidney beans, rinsed and drained
2 cups of whole wheat rotini pasta (the corkscrews!)
3/4 cup sliced mushrooms
about 2 cups of frozen eggplant (CSA)
about 2 cups of frozen carrots (CSA)
about 1.5 cups of frozen green beans (CSA)
4 cloves of garlic (CSA)
3/4 of a package of frozen green, yellow, and red peppers and onions
about 1 cup of diced celery
2 Tbls of Worchestershire Sauce (to taste, I shake it in, without measuring, and you can, as stated, leave it out, but then you'll need to adjust your seasonings)
Salt and pepper (fresh ground) to taste
1 Tbls Oregano, dried
(feel free to add any seasonings you like - I even tossed in some garlic & herb Mrs. Dash!)

All of this can either be tossed in the slow cooker to cook all day, or, as I did, toss it in the stock pot and cook it on top of the stove for a couple of hours, or until you think it's done.

I will enjoy this tonight with whole grain bread and my allowed 2 tsp. of olive oil seasoned with Italian dipping herbs...(Have I mentioned how much I love Weight Watchers for requiring healthy oils every day?)

Here's a photo of the stew:

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