I had a delicious dinner at a friend’s house recently, so of course I scammed the recipe from her. We had what she called Rainbow Stew. It’s actually her grandmother’s vegetable soup recipe and it’s very versatile. It also can be cooked on the stovetop or in a slow cooker.
Here’s the basic recipe:
5 potatoes, chunked up
3 onions, chopped
1 can corn
1 can peas
1 can tomatoes
1 can tomato sauce
Salt and pepper to taste
1 spoon Crisco
1/2 can water for each can of vegetables
Combine all in slow cooker and cook all day on low or 4 to 6 hours on high.
Before serving, boil a small package of elbow macaroni separately according to package directions then drain and mix into stew. Allow stew to simmer with macaroni in it for a few minutes before serving.
So easy and simple, right? My friend said she often adds sliced fresh okra or celery when she has it on hand and it’s delicious with these additions.
She also often substitutes a can of diced tomatoes and green chilis for the plain tomatoes. This version is much spicier. The batch we ate, she substituted oregano and basil seasoned diced tomatoes instead of plain tomatoes. It was excellent.
She also noted that her grandmother sometimes adds tomato juice instead of water. This made me wonder whether it would be awesome to add chicken broth in place of the water. I think it would. I also think I would slice up some carrots and add them to the stew for even more color.
See what I mean about versatile? You can add (or delete) vegetables according to your family’s tastes, and even adjust the spices easily. And it’s a delicious meal that cooks itself in the slow cooker while you’re out living your life. Wonderful.
For more hearty, delicious dinner ideas, try Carver’s Tomatoes. Carver’s Tomatoes includes all of George Washington Carver’s 115 Tomato Recipes updated for today’s cooks. These were originally published in 1918 when Carver ran the Agriculture Department at the Tuskegee Institute under Booker T. Washington. His original pamphlet was a large part of his efforts to increase the popularity of tomatoes.
His recipes remain relevant through their use of common pantry and garden ingredients. Known for his personal frugality, most of these recipes are quite inexpensive to prepare and most are quite flexible, allowing the cook to create dishes to serve any number of people. The recipes are wide-ranging, from basic ketchups to soups and salads to dinner entrees.