Red Veggie Stew Recipe

Red Veggie Stew Recipe

  • 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
  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.
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