Anyone know of any vegetable stew recipes that don't contain: tomatoes,eggplant or eggs?

You can alter any veggie stew recipe to your liking. Just find one you like and take out the ingredients you don't like. The amount you take out, fill in with different veggies, carrots, beans, green beans, peas, whatever you like, or add extra of something that is already in there. In my opinion, recipes are just a guide...do with them what you will.Anyone know of any vegetable stew recipes that don't contain: tomatoes,eggplant or eggs?
Three sisters stew


In Native American mythology, squash, corn, and beans are known as of the ';three sisters.'; These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!


1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)


1 tablespoon olive oil


1 medium onion, chopped


2 cloves garlic, minced


1/2 medium green or red bell pepper, cut into short, narrow strips


14- to 16-ounce can diced tomatoes, with liquid


2 cups cooked or canned pinto beans


2 cups corn kernels (from 2 large or 3 medium ears)


1 cup homemade or canned vegetable stock, or water


1 or 2 small fresh hot chiles, seeded and minced


1 teaspoon each: ground cumin, dried oregano


Salt and freshly ground black pepper


3 to 4 tablespoons minced fresh cilantro


Preheat the oven to 400 degrees.





Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed.





Heat the oil in a soup pot. Add the onion and saut茅 over medium-low heat until translucent. Add the garlic and continue to saut茅 until the onion is golden.





Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.





If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls.


Anyone know of any vegetable stew recipes that don't contain: tomatoes,eggplant or eggs?
try some indian corn it's a box of dried sweet corn add a onion or scallions and beef stew meat ,salt and pepper ,and boil for four hours in the last thrity minutes cooking add 1/2/ cup milk and 2 teaspoons butter , it's delicious ! you can add a can of green chilis for some added spice or not it's all on your taste buds ! but plain is excellent!


oh ! try to make a batch of some fried bread to dip in your stew ohhhh ! it is so good and really easy to make .





4 cups all-purpose flour


1/2 teaspoon salt


1 tablespoon baking powder


1 1/2 cups warm water (110 degrees F/45 degrees C)


4 cups shortening for frying











DIRECTIONS


Combine flour, salt, and baking powder. Stir in 1 1/2 cups lukewarm water. Knead until soft but not sticky. Shape dough into balls about 3 inches in diameter. Flatten into patties 1/2 inch thick, and make a small hole in the center of each patty.


Fry one at a time in 1 inch of hot shortening, turning to brown on both sides. Drain on paper towels.