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Dorothy's Harvest Vegetable Stew

Dorothy's Harvest Vegetable Stew

Fresh carrots, zucchini, tomatoes, onions and peppers combine with herbs and a little Tabasco for a stew that warms the stomach and soul. Purée to make a delicious soup or pasta sauce!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 3 quarts


  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 2 cups diced onion
  • 4 cups sliced carrots
  • 2 cups diced red or green pepper
  • 1 teaspoon Salt
  • 1 1/2 teaspoon Black Pepper
  • 2 bay leaves
  • 3/4 teaspoon Old Bay seasoning
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon celery salt
  • 1/2 teaspoon dried thyme or 2-3 stems of fresh
  • 1/2 teaspoon dried basil or 4-5 fresh leaves
  • 1/4 teaspoon dried rosemary or 1 sprig of fresh
  • 8-10 cups chopped tomatoes
  • 2-3 cups sliced zucchini
  • 1-2 teaspoons Tabasco sauce


  • In a large (4 quart or bigger) dutch oven or stock pot, melt butter with olive oil over medium heat.
  • Add garlic and onion, and sauté for 2-3 minutes.
  • Add carrots, red/green pepper, salt, black pepper, bay leaves, Old Bay seasoning, crushed red pepper, celery salt and herbs; cook over medium-low to medium heat 5-6 minutes, stirring frequently.
  • Add tomatoes and simmer until carrots are tender and the tomatoes break down, usually 15-20 minutes. The freshness of the carrot, as well as the thickness of the slices will determine exact cooking time.
  • Add the zucchini and Tabasco sauce and continue to simmer 5 minutes.
  • Remove any fresh herb stems and bay leaves before serving.
Keyword carrot, healthy, peppers, side dish, simple, soup, stew, tomatoes, vegetables, zucchini