Comforting Vegetable Stew The American Cancer Society recommends eating 5 servings of fruits and vegetables each day to maintain good health and protect against cancer. This stew is basically all vegetables! It is seasoned to perfection and tastes great! Ingredients:   1 large baked potato, chopped into bite-sized chunks   ½ cup yellow onion, chopped coarsely   ¼ chopped red pepper, chopped   2-3 cloves garlic, minced   2 zuchinni, sliced lengthwise and then into pieces   1 eggplant   1 carrot, chopped   1 can Northern beans, with juice   1 large can diced tomatoes, with juice   1 can vegetable broth   2 - 3 tsp. black pepper, to taste   2-3 tsp. garlic salt, to taste   2-3 tsp. Italian seasoning, to taste   ½ tsp. cayenne pepper, to taste   ¼ cup olive oil Instructions: Cut eggplant into round slices. Sprinkle each side of slice with salt and allow to sit for 20 minutes. (This will remove the bitterness of the eggplant.) Rinse each slice and chop into large sized bites. Eggplant will shrink when cooked. In a large soup kettle, heat olive oil. Add 1 tsp. black pepper, 1 tsp. garlic salt and 1 tsp. Italian seasoning to the oil. Add baked potato and stir to lightly brown potato. Add onion, garlic and red pepper. Cook 2-3 minutes, occasionally stirring until onion begins to soften. Add zucchini, carrot and eggplant. Cook 4-5 minutes, occasionally stirring. Add tomatoes, beans and broth. Cook, stirring occasionally, for an additional 3-4 minutes. Stir in remaining seasonings. Place the covered soup kettle in a 350º oven for 20 minutes. Stir the stew and cook for an additional 25-30 minutes. The stew will taste great just like this, but to wake up the vegetable flavors you may want to stir in 1-2 tbl. fresh lime juice. Serves 4. If you do not have a leftover baked potato, microwave a baking potato prior to using in the stew to precook. This easily becomes a Vegetable Beef Stew by using beef broth for vegetable broth and adding ½ - 1 lb. cooked beef stew meat. To cook the stew meat, lightly dust each piece of beef with flour. In a saute pan large enough to hold the meat, heat enough olive oil to cover the bottom of the pan and add meat. Cook 5-7 minutes, until lightly browned. Stir meat in to stew just before placing stew in the oven. Serves: 4 Return to Soup Index
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