Red Veggie Stew

Name: 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

13 ingredients

2 steps

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

Directions

1

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.
2

Stir macaroni into the stew, and continue cooking 8 to 10 minutes, until al dente. Top with Cheddar cheese to serve.