Vegetable Stew (Giambotta)

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/4 cup extra-virgin olive oil plus some to drizzle
  • 1 bay leaf, fresh or dried
  • 3 cloves garlic, 2 chopped, 1 whole cracked from skin
  • 2 onions, sliced
  • 2 large potatoes, peeled and chopped
  • 1 eggplant, chopped
  • 1 zucchini, chopped
  • 1 red bell pepper, seeded and chopped
  • Salt and pepper
  • 1 (28-ounce) can fire roasted diced tomatoes
  • 1 cup stock, chicken or vegetable
  • 1/2 cup torn or chopped basil (10 to 12 leaves)
  • 4 (1-inch thick) slices whole-grain crusty bread
  • 1/2 cup grated pecorino
Directions

Preheat broiler.

Heat a medium soup pot over medium heat. Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies. Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper. Season with salt and pepper, cover and cook 10 minutes, stirring occasionally. Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil.

Char bread under broiler and rub with cracked garlic then drizzle with extra-virgin olive oil, top with cheese and pepper and return to the broiler for 30 seconds to brown cheese. Serve cheese whole-grain toast with bowls of vegetable stew.


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4.5 94
I made this tonight to RAVE reviews! After reading other reviews here, I added thyme, a big carrot and some celery. I peeled the eggplant but not the zuke (both large. My carnivores demand some kind of meat, so I used a quarter pound of loose sweet Italian sausage. The fire-roasted tomatoes made a big addition to the flavor; well worth making the distinction. With some French bread toasted with olive oil and parm, it was filling and satisfying. This made a lot of soup and I could have ended up eating left overs for a long time, but everyone came back for seconds. Even my dogs were circling the kitchen like sharkes. Not much left to test the "better the next day" theory and I will definitely make this again. item not reviewed by moderator and published
When my garden begins producing in the summer, I always make this dish. We (hubby and I love it. I increase the broth a bit and serve it over brown rice. So yummy! item not reviewed by moderator and published
Very satisfying, healthy, and delicious! I substituted butternut squash for the potato (threw it in around the same time as the eggplant, and I also added some dried thyme, oregano, and crushed red pepper as the vegetables were cooking. I served it along side some seared boneless, skinless chicken breasts. item not reviewed by moderator and published
I've been making this for the past four years and it's delicious! It also freezes very well. I add turkey kielbasa occasionally to satisfy the meat eaters item not reviewed by moderator and published
Recipe is liked by all in family. I spiced it up a bit by ADDING pinch of red pepper flakes and cup of Chili Sauce. item not reviewed by moderator and published
good. could omit the eggplant, as it wasn't an integral part of the dish added more stock than called for, and only used half the tomato amount item not reviewed by moderator and published
this is a great recipe by itself and has enough wiggle room to change or add things, I has summer squash and added that I have also used butternut squash and turnips too! It feels way more substantial than most vegetarian meals Thanks! item not reviewed by moderator and published
Easy and delicious!! item not reviewed by moderator and published
Delicious and very easy to make. Not able to contemplate a meal without meat, I chopped and sauteed five links of mild Italian sausage in the olive oil before starting with the onion and other veggies. I also took care to salt and pepper in between layers of the veggies so it wouldn't be bland at the end. My hubby and extremely picky 14 year old daughter (who will just skip a meal if it doesn't "look right")both absolutely love it, as do I! My first ever attempt at a television recipe is a success! : - ) item not reviewed by moderator and published
As written, it was good. I thought it a little bland, so I followed another's advice and added 1 tsp of thyme. It was really tasty. I also liked cooking it a little longer; it gave the flavors a chance to blend. To make it more appealing to my teenagers, I separated 1/2 the stew and added turkey sausage. They loved it with the meat. I loved it without it! Definitely a keeper! item not reviewed by moderator and published
I would like to try and make this veggie stew but my problem is that I am allergic to tomato's what can I use instead of the tomato's. To make this recipe. item not reviewed by moderator and published
I saw you do this last year and tried it. It was the 1st receipe I had ever tried from any Food Network star. I have to say it was very easy and delicious. I have never even eaten eggplant before. You just made it look easy and very good on tv, so I had to try. Now I'm watching you and more stars so I can get some good healthy receipes. I work for a physician and she really encourages healthy diets. Thank you so much. You really helped me. Princess Di item not reviewed by moderator and published
I've enjoyed giambotta since I was a little girl and Rachael's recipe is very similar to mine! It's a great dish that can be eaten hot in the fall/winter or cold during the summer months. For those who need to satisfy meat lovers, try adding sliced cooked italian sausage (turkey or pork). Or try serving grilled salmon over a bed of the vegetable giambotta (without the sausage, of course!) To die for! When you make it correctly, the taste is very similar to a chunky stew-like minestrone and, of course, it's definitely better the next day! Mangia! item not reviewed by moderator and published
My teenage granddaughter and I shopped for the ingredients and made the stew together. I was a great experience for us. The family enjoyed it so much and has been talking about that dinner for a couple fo years, now. item not reviewed by moderator and published
I have been making this recipe for the past three Fall/Winters and my family and I love it! It is healthy, flavorful, and so comforting.....I have shared this recipe with many who agree:) item not reviewed by moderator and published
I'm a meat guy all the way, my wife seen this on tv and i didn't even give a chance as shown. Once I made it, I ate 3 bowls full. After making a couple of times I learned older veggies tend to come up as mush, the fresher the better. Couldn't find the pecorino in my area but a premade garlic cream cheese spread works very well also. item not reviewed by moderator and published
We found this to be pretty boring. The major tastes were tomato and potato. And most of the vegetables had no crunch at all. Although the rubbing of the garlic on the bread and melting cheese on top is delicious. There are a bunch of things that could be added but then it wouldn't be this recipe. Recommendation if you do want to make it as is: Start with the potatoes. Let them cook halfway then add everything else in stages. That way the rest of the veggies get cooked but still have their own flavors to blend. item not reviewed by moderator and published
I love this recipe! To get it to cook in 30 minutes you have to cut the veggies pretty small, especially the potatoes. It is so good and filling and I feel great eating it because of all the veggies! item not reviewed by moderator and published
I made this right off the recipe, and having made many recipes of RR, I was very dissapointed! We had company that night and we actually ended up throwing it away and getting pizza delivered! I also threw the recipe away! item not reviewed by moderator and published
We have made this recipe about 20 times in the last year. We first used it in Alaska but now in San Antonio where everything is fresh, now beyond excellent. Vegetarian friends rave, meat lovers rave. Yum item not reviewed by moderator and published
I am always looking for a fulfilling and low calorie dish and this hits the mark. The only thing I did different was I added a handful of grated carrots out of a bag and a can of white navy beans, for some protein. It made a large pot full. The only thing the cooking times are off. I let mine simmer for about an hour, until the potatoes were tender. Add a dash of hot sauce, grated parm cheese on top...enjoy! Differently a keeper! item not reviewed by moderator and published
This was very tasty! I used very large vegetables and easily got 8 servings out of this. The stew is so hearty that you don't need a huge bowl of it to fill you up, especially with a little bread or biscuits on the side. I had to use a little more vegetable broth due to the volume and had to add quite a bit of salt in order to get the flavor right. My potatoes also took longer to cook, similar to others' comments. This was delicious with the basil, but it's fantastic with a little shredded low fat cheese melted on top! item not reviewed by moderator and published
I had to comment on this recipe because I am so excited to have found it! I was watching 30 Minute Meals when Rachael prepared this and thought it looked very tasty. I tried it last night and am so impressed. It is very simple and took no time to get it ready. It's so interesting how the flavor is so complex when it is made solely from vegetables. I used vegetable broth and the flavor was out of this world. Next time I am going to add mushrooms and maybe some yellow squash. Try this recipe - you won't be disappointed! item not reviewed by moderator and published
I loved this stew! It was super easy & came out perfectly. The only thing I added was a little thyme with the onions because I am obsessed with that particular combo. YUM! item not reviewed by moderator and published
Great, easy, recipe to make that smelled so great my kids were clamouring to get a taste. I went right off the recipe, and it came out delicious. The only thing is that it took me a little more time to simmer with the potatos (even though they were cut pretty small). Took about 45 minuteson my stove. item not reviewed by moderator and published
So yummy, easy and harty!! item not reviewed by moderator and published
I thought this stew was fabulous. I cooked it the day before I was going to serve it to make it more like a stew. I added extra potaotes, zuchinni and a poblano pepper. I can't wait to serve it tonight for dinner. item not reviewed by moderator and published
I really like this dish. It's full of natural flavors and you definitely don't feel guilty eating a bowl of cooked veggies. The fire-roasted tomatoes really give it a kick, and I added some crushed pepper flakes to spice it up. My husband liked it but wished it had meat...of course!!! item not reviewed by moderator and published
I wasn't crazy about this. I ended up adding more stock & some noodles to make a soup. It just didn't cut it on it's own. item not reviewed by moderator and published
I think the soup was excellent. I added some oregano, extra garlic, two jalape?os, some soy sauce, and left my skins on everything (potatoes included) that is where all the nutrients are. I also did not use fire roasted tomatoes, just a can of whole tomatoes actually. It was great! item not reviewed by moderator and published
This is a tasty, healthful stew. I happened to have all the ingredients on hand and was actually able to put it together and on the table in under 35 minutes -- a first! I will definitely make this again. item not reviewed by moderator and published
I christened my dutch oven with this recipe and WOW!!The recipe is fast and versitile. Sometimes I add mushrooms, sometimes other veggies. But the basic recipe rocks!!! item not reviewed by moderator and published
I split open 4 Italian mild sausage links and sauteed the ground sausage with the onions. I wanted to add a bit more substance to this for a winter night dinner. I also used carrot, celery and probably double the amount of chicken stock. Rather than one large eggplant I used two small asian eggplants skin peeled off. The flavor is great. I used frozen garlic bread and it matched perfectly. Like all soups/stews/sauces, it tastes even better after a day in the frig. This is a crowd pleaser. item not reviewed by moderator and published
I brought this recipe to my Weight Watchers meeting to share, it is so healthy and delicious. I skip the toast part, but it does not matter, it is a wonderfully filling soup. item not reviewed by moderator and published
This was my first time cooking with eggplant & zuchini so I was apprehensive about the taste, but this is wonderfully filling & delicious. I'd watched Rachel prepare this on TV & so was eager to try it myself. It is important to salt & pepper each "layer" of veggies as they're added to the pot--just as Rachel explained it. I gave it only 4 stars since I have to agree with others that say the cooking time is way off---the potatoes took about 20 minutes longer to get fork tender in the pot---even using an enameled cast iron Dutch oven. The finished product is absolutely delicious 'though--my husband now asks for it at least every other week. Thickens up & tastes even better the next day too! item not reviewed by moderator and published
Easy to make.. healthy for you.. Don't even miss the meat!! Definitely recommend!! item not reviewed by moderator and published
I forgot to put the Basil in the stew and it still turned out fantastic. My family LOVED it. As the stew cooks the eggplant breaks down and thickens the stew so it is hearty and very satisfying. And the next day ---to die for! I doubled the recipe as there are 8 of us. It made a TON. One times the recipe must feed an Army of 4! item not reviewed by moderator and published
I will definitely make this again. It took me longer than 30 mins. but I'm not as organized as Rachel and I added carrots and celery, too. It still didn't take very long. It was filling and a great way to get some veggies. Pecorino cheese was too expensive for me so I served it with toast with melted parmesan. Still excellent. item not reviewed by moderator and published
Not bad if you add sausage and pasta. Otherwise it just tasted like a can of tomatoes with some canned veggies added. item not reviewed by moderator and published
This will be a favorite of mine for years to come ! ! ! item not reviewed by moderator and published
it was great easy to make i hade to cook an extra 6 minutes for potatoes to be done i didnt have any basil will try it that way next time item not reviewed by moderator and published
This is a great, healthy recipe for those cold winter months. For me, this recipe was more of a 60 minute meal for all of the veggies to cook. Other than that, everyone in my family, including 4 young children, enjoyed this dish. item not reviewed by moderator and published
I caught the tail end of Rachael making this on the show and thought it looked like a nice hearty winter meal. When I saw the recipe, I was skeptical because there was so little spice in it. I was surprised by all the rave reviews and gave it a shot, only to be disappointed. It's just sort of exactly what you think it will be -- a big bowl of cooked vegetables. I made it exactly as is, but am not sure what everyone's raving about, and I'm a vegetable lover for sure. We LOVED the grilled toast, though. Made with ciabatta and definitely will make again. item not reviewed by moderator and published
OMG This was so easy, I added a few more vegetables (carrots and celery) and my husband LOVED it! I plan to make this at least every over week. item not reviewed by moderator and published
wow! not only was this was fast and easy to clean up after it was delecious, hardy and wholesome! instead of zuccini i used mushrooms, and added 2 carrots chopped, my family loed it! while first making it i didn't think it was al to flavorfull and i almost added more seasonings. bUt i follwed the recipe and all of the flovers blended wonderfully!!! thanks rachel! item not reviewed by moderator and published
It was soo good. My husband and I had it for 3 nights. I could not believe that a combo of these veggies tasted so good. Did not have fresh sage but used dried and added fresh cilantro. Joanne Fichtman Honolulu item not reviewed by moderator and published
I also used some crushed red pepper just to kick it up a notch and WOW. I like all the different vegetables and I am even trying the egg plant. item not reviewed by moderator and published
This was a hit, even with my picky football player son. My vegetarian daughter ate several bowls. I didn't have fire roasted tomatoes, so I used crushed tomatoes. I also added a few tablespoons of chipotle sauce for some smoky heat. We'll definitely make it again. item not reviewed by moderator and published
This stew is so easy and delicious! I was pleasantly surprised to see a healthy stew on the show!!! I like to play with recipes, so I changed it a bit: used only one potato and added about 2 cups of mushroom. It was fantastic! item not reviewed by moderator and published
I used sweet potatoes in lieu of regular potatoes and roasted a couple of chicken breasts to shred in at the end...it took a bit longer to cook than Rachael's but the end result was excellent. It made a huge pot of tasty (and healthy!) stew for me to feed on all week long. item not reviewed by moderator and published
As with most Rachel Ray recipes, the recipe itself is a nice framework upon which to build your own version. I added some mushrooms to saute with the onions and garlic, used sweet potatoes instead of regular because that's what I had, used yellow squash, some carrots, parsnips, and green beans for the same reason. I did use the fire roasted tomatoes, but likely won't in the future as I'm not a fan of that smokey taste. I also added some crushed red pepper and a bit of dried oregano to give it a bit more zip. I think it was more like a hearty veggie soup rather than a real stew, but my husband and I both liked it -- the 4.5 year old and 1.5 year old were less enthused (likely because of the smokiness of the tomatoes). Will try again with regular diced - or maybe pureed - in the future. item not reviewed by moderator and published
I actually loved this recipe. I made it the same day I saw the show and my husband and I really enjoyed it. It is very filling even though it has no meat. I just added some butternut squash because I like it a lot and it came out perfect. The only thing is...it took longer to cook than 25 minutes. It cooked in 45 minutes. item not reviewed by moderator and published
This recipe is wonderful. I followed the recipe but substituted carrots for zuccini. Tons of flavor and very aromatic. Awesome. item not reviewed by moderator and published
This was soooo good. At first when I started cooking the ingredients, I didnt't think that it was going to be any good. But even my husband liked it, and he is not a vegetable lover. Yeah for simple, yummy recipes!! item not reviewed by moderator and published
My family loved this soup and we put in a little hot sauce before we ate it!!! The soup took a lot longer to cook and I added more chicken stock. The soup was better the second day. Next time I'll try a little cheese on top. item not reviewed by moderator and published
This is FANTASTIC!! I am on weight watchers and this recipe is "free" - which means I can eat all the veggies I want and still loose weight!!! item not reviewed by moderator and published
Loved this recipe. I was a little worried that my family would not like this, but I read the reviews before making this and took the suggestion to peel the eggplant. I also "cheated" used canned potatoes which quickened the cooking time, and also allowed the potatoes to absorb the flavors of the other ingredients, since they were already cooked. item not reviewed by moderator and published
Love love love this. Cook all the time with on-line recipes. Major keeper here. Added mushrooms just because I love them. PS. This recipe is low-cal which is a major bonus! item not reviewed by moderator and published
very good item not reviewed by moderator and published
I'm a Rachael fan and was pretty excited to make this. My boyfriend bought all the ingredients and it was NOT very cheap for one stew and some bread! After it was done cooking (which was definitely not 30 minutes) the taste was actually really good, and the bread went with it perfectly. However, we left the skin on the zuccini which ended up giving it a weird texture, so be careful of that. All in all, it has good flavor if you use all the correct ingredients, just be aware that it probably will take a little longer than you like. item not reviewed by moderator and published
I don't know what others did differently to get no flavor, but this is an incredible vegetable stew recipe. My first batch was very tasty and full of flavor. The only thing I added was some red pepper flakes to give it a little heat. I've made it three times now and this is a winner. item not reviewed by moderator and published
this was very tasty. I changed it a little but basically it was all of the same ingrediences. item not reviewed by moderator and published
All of my favorites in this recipe. It is so good for you. EASY to make. Super filling, but very good.I served it with some pita bread I baked in the oven with olive oil and a little parmesan cheese, then cut them into wedges. item not reviewed by moderator and published
The longer it sits the better. I used a sweet potato instead of white. Also, I added onion and garlic powder for some more flavor. The fire roasted tomatoes make the dish. item not reviewed by moderator and published
Rachel this one is a home run! I grew up eating Giambotta made by my italian grandmother and was on the hunt for a good recipe since she passed away a couple of years ago. It is important to flavor each layer- but that is mentioned during the show. Not only did my 5 year old and 3 year old love it- my 16 month old twins also loved it! Gotta be happy when I can get veggies into my kids without an argument! Keep up with the healthy recipes- we all love them! Thanks Rachel! item not reviewed by moderator and published
Wonderful dish. I used three Japanese eggplants and it worked out fine. I only had organic diced tomatoes and used those, it was still good; had to make some adjustments with sugar. It is important to season each layer as it goes in the pot, maybe that is why some felt it lacked flavor. Topped with parmesan cheese it is a killer dish. The whole pot practically disappeared in one sitting; it was just used as a snack. Good job Racheal. item not reviewed by moderator and published
This was simple to make. Lots and lots of flavor. I put the cheese on the stew instead of the bread. This is a keeper!!! item not reviewed by moderator and published
I was raised eating Giambotta so I thought I would try another recipe. The recipe was good but here are the changes that I thought should be made. Omit the fire roasted tomatoes and use 2 fresh tomatoes in season, cut the chicken stock to half the amount, double the amount of EVOO, only use 1/2 to 1 onion depending on the size, add 2 more cloves of garlic, and the key ingredient that make the dish is a handful of locatelli cheese at the end. item not reviewed by moderator and published
Good main ingredience (veggies) but needed LOTS of help with the flavor. item not reviewed by moderator and published
maybe some meat and it will be great item not reviewed by moderator and published
I not only enjoyed making this but I also enjoyed eating it. Next time, however, I'm going to leave out the potatoes...they add too much starch and no flavor, so eliminating them should improve the dish. item not reviewed by moderator and published
Very easy to cook, tastes amazing. item not reviewed by moderator and published
I usually don't care much for thin broth soups or stews, but this tasted great. Substituted carrots instead of eggplant. Also couldn't find fire-roasted tomatoes so we used Dei Fratelli's homestyle stewed tomatoes. I also don't care much for tomatoes but the flavor blend was so good that the tomatoes were delicious as well. As a substitute for the bread, we used premade presliced garlic bread from the store bakery, and popped that in the oven. item not reviewed by moderator and published
This was a great dish... It is big on flavor and low in calories. Thanks Rachael for making something so healthy (I can't always agree that your food is "healthful"). Anyway, it makes a ton, so I look forward to the leftovers. The potatoes were not cooked all the way, so next time I will start those first in the pot and do the onions next. I even cut the potatoes really small too. Also, for those of you who can't find fire-roasted tomatoes, make sure to look in the Health food section of your grocery-sometimes they are there with the organic products. That's where I finally found mine. Thanks Rachael for a hearty, healthy soup! item not reviewed by moderator and published
i've never cooked with eggplant zucchini before, but this was an easy way to approach a new ingredient. i cooked it a LOT longer then she did so the potato would cook through. the longer it sits, the better it tastes. i'm the only one eating it here (husband hates veggies) so i threw some in the freezer. can't wait to have an excuse to warm that up! item not reviewed by moderator and published
I thought this was pretty good-I followed her suggestion and piled some of the thick stew onto good submarine rolls and added provolone on top for a hot veggie sub. Next time I'll toast it-YUM! My only complaints: too much eggplant, (needs more potatoes) and the cooking time took a lot longer than 30 min to cook the potatoes through. item not reviewed by moderator and published
I am a HUGE Rachel Ray fan. I make a lot of her recipes, and have never been disapointed before. I bought the ingredients to make this soup, made it like its called too. Nobody could even eat it, it had nasty flavor. I made a roast the day after and threw it into the soup, then it wasnt so bad. BUt skip this one, no flavor, and not good! item not reviewed by moderator and published
This recipe was awesome. I've never tried eggplant before, and it was very good. I used regular diced tomatoes and threw in a little italian seasoning. The cook time was WAY off, though. I ended up cooking it for more like 40 minutes to get the potatoes to cook through (and they were tiny). But the other veggies turned out fine. Will definately make this again. I can't wait to taste it tomorrow, when the flavors really come together. item not reviewed by moderator and published
Very tasty and very filling! item not reviewed by moderator and published
This dish was FABULOUS! I added mushrooms to it and used dried basil instead of fresh and it was wonderful! I also added some grated cheese on top before serving and it tasted great. The stew tastes better then longer it sits! item not reviewed by moderator and published
I was eagerly anticipating preparing and eating this stew since the episode aired. Believe me, it didn't disappoint! This is such a delicious, healthy, and versatile meal. Since I'm not a big fan of eggplant, I threw in some carrots and celery instead. I also added some Italian seasoning. Other than that, I followed the recipe as written. Everyone loved it, including my one-year-old daughter. I placed some of the stew in the blender and blended the veggies up to make it easier for the baby to eat, and she just gobbled it up! And there's plenty of leftovers for tomorrow. Just one word of advice-Don't skimp on the fresh basil as a garnish. The sweetness really sends this dish over the top! I also sprinkled some parmesan-romano cheese over the stew and served it with a crusty, roasted garlic ciabatta bread which I toasted, drizzled with E.V.O.O., and sprinkled with the parmesan-romano cheese. Yum-O!! I definitely recommend this dish. Thanks, Rachel! item not reviewed by moderator and published
Delicious, easy, and healthy. Loved it! item not reviewed by moderator and published
Wow!! What a wonderful flavor this has! My dad is on a strict diet so this was a perfect dish for him. item not reviewed by moderator and published
I gave this a 5 star rating because it is very simple to make, don't even need the recipe, and it tastes delicious! Not only was it great for dinner, but we've been using it in our omelets with rave reviews. It seems to get better as it sits in the refrigerator. item not reviewed by moderator and published
My family has been making variations on this classic recipe for years, and it's always a favorite! Our basic version starts with sauted pieces of hot Italian sausage. We brown up sliced potatoes and sliced veggies (mushrooms, zucchini, yellow squash, onion, peppers work VERY well!) before adding the canned tomatoes. Sometimes, I omit the potato and add cooked ditali pasta for a goulash flair. Also I've used turkey sausage for a healthier version and one hot pepper sauted in there somewhere gives it a great kick. Very tasty and definitely comfort. item not reviewed by moderator and published
I'd give this more than 5 stars if I could! I was amazed at how quickly the prep time went and even more amazed at just how FLAVORFUL this stew is. It is by far one of the easiest, best, and healthiest things I've made. It's also a great base recipe and seems easy to switch things up by adding different veggies. LOVE it!! item not reviewed by moderator and published
I was surprised how good this is. It's got ingredients I normally would not choose to eat, but it sure tastes good altogether. Best of all, it's a healthy, filling meal. I'll make this again. item not reviewed by moderator and published
This is the easiest to make and the most delicious. item not reviewed by moderator and published
Easy to make and it tastes great. Awsome meal to make on the weekend and have leftovers with. item not reviewed by moderator and published
I made this today and it was great. I didn't have wheat bread so got rosemary/olve loaf from Kroger, toasted it then used fresh romano and goat cheese. It really put this over the top..keep it up ! item not reviewed by moderator and published
This was great! I only changed the recipe a little bit - I couldn't find fire-roasted tomatoes so I used stewed tomatoes and some hot sauce, and I used dried basil and oregano in the stew instead of fresh basil. My meat-loving fiance and his best friend even loved this - they ended up finishing the whole pot! item not reviewed by moderator and published
This recipe was extremely easy to make, very healthy and filling. I thought it was very good. item not reviewed by moderator and published
Cooking time is off on this recipe. Takes about 15 minutes longer than stated unless veggies are shredded. item not reviewed by moderator and published
I did not have the same veggies that Rachel had, so I used what I had, onions and garlic, 2 potatos, 3 yellow squash, 1 jalipeno pepper, frozen corn, frozen peas, and frozen okra, carrots and celery and every thing else that she put in the recipe. It was very good. item not reviewed by moderator and published

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Vegetable Stew with Potato and Cheese Pancakes

Recipe courtesy of Rachael Ray