Entrée: United States – Traditional Camp Vegetable Stew

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 tbsp (30 ml) butter or oil
1 large onion, chopped
2 carrots, sliced
2 potatoes, cubed
2 cups (150 g) cabbage, shredded
1 cup (160 g) corn kernels
1 (14 oz (400 g)) can diced tomatoes
4 cups (960 ml) vegetable broth or water with bouillon
1 tsp (5 ml) dried thyme
Salt and pepper to taste

Show original ingredient measurements

2 tbsp (30 ml) butter or oil
1 large onion, chopped
2 carrots, sliced
2 potatoes, cubed
2 cups (150 g) cabbage, shredded
1 cup (160 g) corn kernels
1 (14 oz / 400 g) can diced tomatoes
4 cups (960 ml) vegetable broth or water with bouillon
1 tsp dried thyme
Salt and pepper to taste

Instructions

1. Heat butter or oil in a pot and sauté onion until translucent.
2. Add carrots and potatoes and stir for a few minutes, then add cabbage, corn, tomatoes and stock.
3. Bring to a simmer, cover, and cook 25–35 minutes until vegetables are tender.
4. Mash a portion of the potatoes and vegetables against the side of the pot to thicken the stew slightly.
5. Season with salt and pepper and serve hot as a rustic entree.