Tomato Vegetable Stew

This interesting recipe combines barbecue sauce and spaghetti sauce for an interesting new flavor.

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Ingredients:

• 4 tablespoons extra virgin olive oil
• 1 large onion, sliced thin
• 1 teaspoon salt (optional)
• 1 heaping tablespoon tomato paste
• 1/2 large jar hearty or robust spaghetti sauce with mushrooms and onions
• 2 tablespoons barbecue sauce
• 1 quart water
• 6 medium-sized fresh carrots, washed and cut into diagonal ovals
• florets from 1 head of fresh broccoli
• 1 large bunch fresh spinach, wash and remove stems
• 1 small can Green Giant Brand broiled in butter sliced mushrooms (or fresh mushrooms which you slice and broil in butter yourself, if you prefer)
• 3 oz raisins

Method

In a 5 qt. dutch oven, or cast iron pot, pour olive oil. Heat over a medium flame. Saute onions until translucent. Sprinkle salt evenly over onions and stir well. Add tomato paste, spaghetti sauce, and barbecue sauce. Stir well until well blended. Add water. Stir well again, until well blended. Add carrots; stir. Cover and let boil for about 15 minutes until carrots are tender. Add broccoli, stir. Cover and let boil for 5 minutes. Add spinach, stir, and just let the spinach briefly wither. Add mushrooms and raisins and stir well. Cover and turn off the heat. Let sit for about 5 or 10 minutes. Serve in soup bowls.

Notes:

Number of servings: 10

Submitted By: avataress
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