Fall Has Arrived: Let’s Stew! (Hearty Vegetable and Pasta Stew)

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I'm always looking for recipes that make cooking for my family quick and easy. After many unsuccessful searches, I decided to come up with my own. It is a simple stew that features vegetables and pasta. This delicious recipe is inexpensive to make and will appease even the pickiest eater. Believe me, if my kids like it, then it's a winner! (If you prefer meat in your stew, add 1 pound of chuck roast.) I freeze every batch then heat up just enough for individual meals when we're ready. My only warning is one I learned the hard way, give yourself enough time to thaw the stew before dinner. So, try my recipe for yourself and I'm sure your family will love it as much as mine does.

Vegetables and Pasta Stew (Approximately 9 Servings)


2 1/2 cups water
2 1/2 cups of sliced onion
2 cups Yukon Gold potatoes
1 can of black beans
1 can of pinto beans
1/2 bag of frozen green peas
1 cup of sliced carrot
1/2 cup of sliced tomatoes
1 can vegetable broth
2 cups uncooked pasta (I prefer using Rigatoni)
1 1/2 Tsp. of garlic
1 1/2 Tsp. of oregano
1 Tsp. of thyme
1 Tsp. of salt
1 Tsp. of pepper

I use a slow cooker for this recipe and I would strongly recommend you do as well.

Begin by adding water, onions, potatoes, black beans, pinto beans, green peas, carrots, tomatoes, broth, garlic, oregano, thyme, salt, and pepper to a slow cooker. Run on high for approximately 7 hours, then add pasta. This time may vary due to your model of cooker. Allow this mixture to cook on high for around 15 to 20 minutes. Check that the pasta has become loose and soft to ensure the stew is ready.

To Freeze:

Let the mixture cool for 20 to 30 minutes in the slow cooker. Have freezer safe containers on hand. Fill only 3/4 of each container with stew. This will ensure you have pre-measured portion sizes on hand. An average family of 4 should have two servings with this method.

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