Red Veggie Stew
Ingredients
- 2 tablespoons olive oil ⓘ
- 1 red bell pepper, chopped ⓘ
- 1/2 red onion, chopped ⓘ
- 1 clove garlic, minced ⓘ
- 1 (14.5 ounce) can diced tomatoes ⓘ
- 1 (15 ounce) can kidney beans, drained and rinsed ⓘ
- 1 red potato, sliced
- 2 cups vegetable stock ⓘ
- 1 cup water ⓘ
- 2 tablespoons Worcestershire sauce ⓘ
- 1 teaspoon dried oregano
- 1 cup uncooked elbow macaroni ⓘ
- 1 cup shredded Cheddar cheese ⓘ
Instructions
- Heat the olive oil in a skillet over medium heat. Stir in the red bell pepper, red onion, and garlic, and cook 5 minutes, until tender. Mix in tomatoes, beans, potato, vegetable stock, water, Worcestershire sauce, and oregano. Bring to a boil, reduce heat to low, and simmer 30 minutes, until potato is tender.
- Stir macaroni into the stew, and continue cooking 8 to 10 minutes, until al dente. Top with Cheddar cheese to serve.
Nutrition & Diet Analysis (per serving)
572
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).