Ingredients for 8 Vegetable Ragout
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- Minced Garlic Cloves
- Vegetable Oil
- 2 stalks celery, finely chopped
- Sliced Mushrooms
- Italian Stewed Tomatoes
- 1 green bell pepper, chopped
- Hot Pepper Sauce
- Romano Beans
- Corn Kernel
- Fresh Parsley
How to Make 8 Vegetable Ragout
- Finely chop 1 medium onion, 1 medium carrot, and 2 cloves garlic. Sauté in 2 tablespoons of olive oil for 5 minutes until softened.
- Add 2 stalks of celery (finely chopped) and 8 ounces of sliced mushrooms. Sauté until the vegetables are tender, about 5-7 minutes.
- Stir in 1 (28 ounce) can of crushed tomatoes, 1 green bell pepper (chopped), 1/2 teaspoon of hot sauce (or to taste), and 1 (15 ounce) can of kidney beans (drained and rinsed).
- Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded.
- Stir in 1 cup of frozen corn. Once heated through, stir in 1/4 cup of chopped fresh parsley. Serve hot over rice.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
36g
Fat
3g
Carbs
9g
