Vegetarian Vegetable Stew

By Hklbrries

Ingredients

• 3 cups tomatoes (about 2 pounds), peeled and quartered
• 3 cups water, divided
• 2 cups tomato juice
• 4 tbsp white wine, divided
• 1 1/2 tsp salt
• 1 1/4 tsp crumbled basil
• 2 cloves garlic, minced
• 10 cups mushrooms (about 2 pounds), sliced
• 1 1/2 pounds small white onions, peeled
• 2 medium zucchini (2 cups), cut in 1-inch slices
• 1 cup green pepper, diced
• 2 tbsp flour

Details

Servings 6

Preparation

Step 1

In large saucepan combine tomatoes, 2 3/4 cups water, tomato juice, 2 tbsp wine, salt, basil and garlic. Bring to boil; add mushrooms. Reduce heat and simmer, covered, for 30 minutes. Add onions and zucchini; simmer, covered, until almost tender, about 10 minutes. Add green pepper; simmer until tender-crisp, about 5 minutes. Add remaining 2 tbsp wine; simmer, covered, 1 minute longer. Combine remaining 1/4 cup water with flour. Stir into stew; cook and stir until slightly thickened, about 2 minutes. Serve over cooked brown rice or bulgur garnished with chopped parsley, if desired.