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September 2, 2012

Summer vegetable stew, from A Veggie Venture

Summer Vegetable Stew by A Veggie Venture

One of the best ways to cook summer vegetables is to allow them to do what they were doing before you met them. For many weeks, eggplant, zucchini, corn, peppers, green beans and tomatoes all hung out together in the vegetable garden. Let them do the same in your kitchen, by combining them into a flavorful summer vegetable stew like this low-calorie Meatless Monday delight from A Veggie Venture. Alanna suggests that, like all stews, this one is even better the second day, when you might want to use it to top a pizza, fold into an omelet, or serve over pasta.

Get the recipe for A Veggie Venture's summer vegetable stew.

More on Soup Chick:
Ratatouille soup
Eggplant, roasted red pepper and mint soup
Bouktouf

Comments

1
Posted by: Suzi | September 2, 2012 at 10:26 AM

Beautiful, so colorful and fresh. Wish I had some right now, LOL.

2
Posted by: Lydia | September 2, 2012 at 11:46 AM

Suzi, same here. I love that all of these vegetables are in season right now here in New England.

3
Posted by: Kalyn | September 3, 2012 at 11:58 AM

This does sound delicious, and so colorful!

4
Posted by: Chris | September 4, 2012 at 01:39 AM

With the help of your guide i prepared a soup which is delicious thanks for the information

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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