Italian Vegetable Stew
Recipe from the kitchen of Florence Poe The Poe Collection
1 3/4 c. green beans, cut in half
1 1/2 c. onion, sliced
2 tsp. garlic, minced
1 small eggplant, cut into 1-inch chunks
2 bell peppers, cut into strips
1 yellow or zucchini squash, cut into 1-inch chunks 1 lg. baking potato, cut into 1/2-inch chunks
1 (12 oz.) can tomato sauce
1/4 c. olive oil
1 tsp. salt
Place all the ingredients into a crock pot. Cook on low for 8 hours or on high for 4 hours until the vegetables are tender.
Makes 10 cups.
Serve as is with grated cheese on top or on baked potatoes. You can also use as an omelet filling or over scrambled eggs.
Recipe note: This freezes well. You can make a lot in the summer and save it for the winter.
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