To shake things up I recently bought a new vegetarian cookbook, 365 Vegetarian Meals, published by Better Homes and Gardens. One night I was in the mood for soup, so I picked this recipe, because I had all the ingredients. (Except eggplant. I didn’t have eggplant, and I’ve found that at least 80% of the time eggplant is disgusting, so I used zucchini.) It calls for a can of garbanzo beans, which worked well, but I’m sure that any variety of beans would be good as well. This wasn’t my favorite stew ever, but it was fast, healthy and satisfying and still tasty. I think it is a good food storage recipe, because even all of the ‘fresh’ veggies could be stored in a dried or canned form. It is so important that people not only store food for emergencies, but are familiar enough with what they store that they can make something that their families will eat.
Spicy Veggie Stew
Food Storage Ingredients:
2 Tablespoons olive oil
1/2 cup tomato juice
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon chipotle pepper flakes
1/4 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon ground black pepper
1/2 cup dried chopped carrots
1 (14.5 oz) can garbanzo beans, rinsed and drained
2 large sweet bell peppers (whatever color), seeded and chopped
2 cups chopped zucchini
1 large onion, diced
2 cloves garlic, minced
3 large ripe tomatoes, chopped
1. In a large pot bring oil to medium heat. Add peppers, zucchini, and onion. Cook for 15 minutes, or until tender. Meanwhile soak carrots in tomato juice. 2.Add garlic, stir for one minute more. 3. Add tomatoes, tomato juice, carrots, garbanzo beans and seasonings. Cook for 5-10 minutes. 4. If desired serve with feta cheese crumbles.
When I originally made this I served it with French bread. Then I found a recipe for Rosemary Olive Oil Bread on Pinterest. I made it and served it with the leftover soup, and it worked much better.