Introduction to Easy Colorful Vegetable Stew

The colder months are the perfect time to warm up with a hearty and comforting bowl of vegetable stew. With the help of your freezer, you can make a delicious and easy colorful vegetable stew in no time. This recipe is versatile and allows you to use any vegetables you have on hand, making it a great way to reduce food waste and get creative in the kitchen.

The Benefits of Using Frozen Vegetables

Using frozen vegetables can be just as nutritious as using fresh ones, and they can be just as flavorful. Frozen vegetables are picked at the peak of ripeness and then flash-frozen to preserve their nutrients and flavor. This makes them a great option for soups and stews, where they will be cooked for a long period of time.

Helpful Hints for Customizing the Recipe

Any type of shredded cheese can be used in this recipe, so feel free to experiment with different types to find your favorite. Additionally, the heat level of the stew is up to you, so add more hot pepper flakes if you like it spicy.

Countdown to a Delicious Meal

To make this recipe, simply assemble the ingredients, start the stew, and prepare the avocado slices while the stew cooks. This recipe is quick and easy, and can be ready in no time.

Shopping List

To make this recipe, you will need the following ingredients:

• 1 container frozen diced onion
• 1 container frozen corn kernels
• 1 container frozen lima beans
• 1 can no-salt-added diced tomatoes
• 1 bottle ground cumin
• 1 bottle hot pepper flakes
• 1 small avocado
• 1 lemon
• 1 bunch fresh cilantro
• 1 package shredded reduced-fat Cheddar cheese
• Olive oil
• Salt and black peppercorns

Easy Colorful Vegetable Stew Recipe

Recipe by Linda Gassenheimer. Yield 2 servings.

• 2 teaspoons olive oil
• 1 cup frozen diced onion
• 2 teaspoons ground cumin
• 2 cups canned no-salt-added diced tomatoes with the juice
• 1 cup frozen corn kernels
• 1 cup frozen lima beans
• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon hot pepper flakes
• Salt and freshly ground black pepper
• 1 small avocado cut into wedges
• 1 tablespoon lemon juice
• 2 tablespoons reduced fat shredded Cheddar cheese

To make the stew, follow these steps:

1. Heat oil in large skillet over medium high heat. Add onion and cook 1 minute. Stir in cumin. Add tomatoes and their juice. Stir in the corn and lima beans. Cover with a lid and cook 5 minutes or until lima beans are tender. Add the cilantro, hot pepper flakes and salt and pepper to taste. Meanwhile, toss the avocado wedges with the lemon juice in a small bowl and set aside.
2. Divide the stew in half and serve in two bowls. Top with the avocado wedges and sprinkle cheese over the stew.

By Linda Gassenheimer, Tribune News Service

Here’s a warm and comforting vegetable stew made easy with the help of your freezer. Keep the ingredients on hand, and you’ll have a hearty meal ready in minutes with almost no effort.

Use the vegetables called for in the recipe or substitute any others you have on hand using the recipe as a blueprint for quantities.

HELPFUL HINTS:

Any type of shredded cheese can be used.

The heat is up to you, add more hot pepper flakes if you like it hot.

COUNTDOWN:

Assemble ingredients.

Start stew.

While stew cooks, prepare avocado slices.

SHOPPING LIST?

To buy: 1 container frozen diced onion, 1 container frozen corn kernels, 1 container frozen lima beans, 1 can no-salt-added diced tomatoes, 1 bottle ground cumin, 1 bottle hot pepper flakes, 1 small avocado, 1 lemon, 1 bunch fresh cilantro and one package shredded reduced-fat Cheddar cheese.

Staples: olive oil, salt and black peppercorns.

Easy Colorful Vegetable Stew

Recipe by Linda Gassenheimer. Yield 2 servings.

2 teaspoons olive oil

1 cup frozen diced onion

2 teaspoons ground cumin

2 cups canned no-salt-added diced tomatoes with the juice

1 cup frozen corn kernels

1 cup frozen lima beans

2 tablespoons chopped fresh cilantro

1/4 teaspoon hot pepper flakes

Salt and freshly ground black pepper

1 small avocado cut into wedges

1 tablespoon lemon juice

2 tablespoons reduced fat shredded Cheddar cheese

1. Heat oil in large skillet over medium high heat. Add onion and cook 1 minute. Stir in cumin. Add tomatoes and their juice. Stir in the corn and lima beans. Cover with a lid and cook 5 minutes or until lima beans are tender. Add the cilantro, hot pepper flakes and salt and pepper to taste. Meanwhile, toss the avocado wedges with the lemon juice in a small bowl and set aside.
2. Divide the stew in half and serve in two bowls. Top with the avocado wedges and sprinkle cheese over the stew.

Per serving: 425 calories (39 percent from fat), 18.6 g fat (3.2 g saturated, 9.7 g monounsaturated), 5 mg cholesterol, 14.6 g protein, 58.3 g carbohydrates, 17.2 g fiber, 124 mg sodium.

©2025 Tribune Content Agency, LLC

Conclusion

This easy colorful vegetable stew is a delicious and comforting meal that can be made in no time. With the help of your freezer and a few simple ingredients, you can have a hearty and healthy meal on the table in minutes. The recipe is versatile and allows you to use any vegetables you have on hand, making it a great way to reduce food waste and get creative in the kitchen.

FAQs

Q: Can I use fresh vegetables instead of frozen?
A: Yes, you can use fresh vegetables instead of frozen. However, frozen vegetables are just as nutritious and can be more convenient.
Q: Can I customize the recipe to suit my dietary needs?
A: Yes, you can customize the recipe to suit your dietary needs. For example, you can use low-sodium broth or omit the cheese for a vegan version.
Q: How long does the stew take to cook?
A: The stew takes about 5 minutes to cook, making it a quick and easy meal option.
Q: Can I make the stew ahead of time?
A: Yes, you can make the stew ahead of time and refrigerate or freeze it for later use. Simply reheat it when you’re ready to serve.