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!
Ingredients
- 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
Instructions
- 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.