Vegetable Stew

Name: Vegetable Stew
Ingredients: 1/2 c. margarine; 3 to 4 stalks celery, chopped; 2 cloves garlic, chopped; 1 (16 oz.) can tomatoes; 2 potatoes, diced; 4 carrots, sliced; 1/4 lb. green beans; 2 zucchini, sliced; 1 onion, chopped; 1 green pepper, chopped; 1/2 c. peas; 1 tsp. oregano; 1/2 tsp. sage; salt and pepper to taste; grated Parmesan cheese

15 ingredients

7 steps

Ingredients

1/2 c. margarine
3 to 4 stalks celery, chopped
2 cloves garlic, chopped
1 (16 oz.) can tomatoes
2 potatoes, diced
4 carrots, sliced
1/4 lb. green beans
2 zucchini, sliced
1 onion, chopped
1 green pepper, chopped
1/2 c. peas
1 tsp. oregano
1/2 tsp. sage
salt and pepper to taste
grated Parmesan cheese

Directions

1

Melt margarine in large pan.
2

Saute celery, onion and garlic until tender.
3

Add tomatoes and stir.
4

Add potatoes and carrots. Cook, covered, over medium heat until partially cooked.
5

Add green beans, zucchini, green pepper and peas.
6

Season.
7

Cover and cook over low heat for 30 minutes or until vegetables are tender.