Serves: 4
Total Calories: 185
1. Heat the oil in a large heavy-bottomed pot over medium low heat. Add the onion, celery, carrot, and bell pepper, and sauté for 5 minutes, or until soft but not brown.
2. Add all of the remaining ingredients, increase the heat, and bring to a boil. Reduce the heat to medium-low, and simmer for 30 minutes.
3. Spoon the stew into the bread bowl and serve.
This Very, Very, Very Good Vegetable Stew recipe is from the The Sourdough Bread Bowl Cookbook Cookbook. Download this Cookbook today.
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