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Recipes

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Vegetable Stew

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Servings 4 Prep Time 15 Minutes Cook Time 25 Minutes

Ingredients

1/4 Cup Olive Oil
1 Bay Leaf
2 cloves Garlic, chopped
2 Onions, sliced
2 (peeled and chopped) Potatoes
1 Eggplant, chopped
1 Zucchini, chopped
1 Bell Pepper - Red, chopped
1 (28-Ounce) Can Tomatoes - Canned (Diced)
to taste Seasoning - Salt
to taste Seasoning - Black Pepper
1 Cup Vegetable Broth
1/2 Cup (chopped) Basil

Instructions

1. Heat a medium soup pot over medium heat. Add extra-virgin olive oil, bay leaf, chopped garlic and onions and let them slowly cook.

2. Chop and drop (in the pot) the following vegetables in order: potatoes, eggplant, zucchini, and bell pepper. Season with salt and pepper, cover and cook 10 minutes, stirring occasionally.

3. Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil.

4. Serve with crusty garlic bread.

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