Look in cookbooks of any culture, and you will find recipes for assorted variations of stews. This type of cooking was a result of putting together ingredients on hand, such as any type of meat or vegetable protein mixed with wild vegetables, herbs, and water.
Stews were made since ancient times. The Amazonian tribes used the shells of turtles as vessels, and cooked particular meats in them. Some of the cultures used the shells of large clams to cook their medley of stew fixings. The early Greeks would make their own type of stew by placing meats and greens in pouches, and boiling them with water. In Roman cookbooks from the 4th century, there are recipes for lamb and fish stews. In fact, archaeologists have found evidence that the making of these first stews began over 8,000 years ago. Here is an appetizing vegetarian stew recipe for you to try.
Vegetarian vegetable stew
- 1 cup of carrots, sliced
- 1 medium onion, diced
- 1 medium sweet potato, cubed
- 1 medium white potato, cubed
- 2 stalks of celery, chopped
- 1 cup of broccoli, chopped
- 1 large tomato, chopped
- 1 cup of cabbage, chopped
- 1 cup of asparagus, chopped
- 1 red bell pepper, chopped
- 1 and 1/2 cups of millet
- 1/2 cup of of frozen peas, thawed
- 1/2 cup of garbanzo beans (canned)
- 1/2 cup of lentils
- salt and pepper to taste
- Place all ingredients in a large cooking pot.
- Cover with water, about 3 inches above ingredients and bring to a boil.
- Reduce heat and simmer for 30 minutes, or until legumes are cooked.
- Season to taste with salt and pepper.
This vegetarian stew freezes well, and is also good as a topping for rice, noodles, or rolled up in a soft taco shell.