Stew + Soup = Stoup!


If you watch Rachael Ray at all, you will know that stoup is one of her made-up words.  It describes a meal that is thicker than a soup, but thinner than a stew.  Last night I made Rachael’s Tomato Vegetable Pasta Stoup (from Every Day with Rachael Ray Magazine) with some modifications.

Ingredients:

2     tablespoons extra virgin olive oil

3     carrots, grated

1     onion, chopped

4     ribs of celery, chopped

1     cup frozen corn

1     cup frozen peas

1     bay leaf

4     cups broth – I used low-sodium chicken

1     can chickpeas

1     can crushed tomatoes

1/2 lb pasta – I used elbows

100_1183 100_1185

  1. Heat the olive oil in a big soup pot over medium-high heat
  2. Add the onion, carrot, celery, and bay leaf to the pan, and season with salt and pepper100_1186
  3. Add broth, tomatoes, and chickpeas to mix, cover and bring to a boil
  4. Once boiling, add the pasta and cook until al dente, about 15 minutes
  5. add the corn and peas about 3 minutes before the pasta is fully cooked100_1193
  6. Remove the bay leaf, and serve100_1194
  7. I served ours with a bit of grated cheddar and some Pillsbury crescent rolls.  As you can see, it got a thumbs-up from hubby, so score one for Rachael Ray!  This would also be so good with corn muffins, maybe crumbled over the top! mmmmm!

This meal was extremely filling, very satisfying, and completely meat free!!  What’s your favourite vegetarian recipe??

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2 Comments to “Stew + Soup = Stoup!”

  1. Oh that looks like some seriously yummy comfort food!

    I eat meatless most days, but my fav is when I do a huge batch of pasta that is loaded with veggies…

  2. I love Rachael Ray! I modify her recipes all the time to help if they aren’t what I would consider healthy.

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