Vegetable stew for winter

Vegetable stew for winter is a recipe that will not only warm your soul but also enrich your pantry with vibrant aromas and colors. It is a traditional recipe, loved by many, that brings a touch of summer to the cold winter days. Perfect for fasting, this stew is delicious served with toasted bread and can be a healthy and nutritious option for the whole family. Let's begin our culinary journey!

Preparation time
- Preparation time: 30 minutes
- Cooking time: 3 hours
- Total time: 3 hours and 30 minutes
- Number of servings: 7 jars of 750 g

Ingredients
- 2 kg bell peppers
- 1 kg sweet peppers
- 1 kg onions
- 1.5 kg tomatoes
- 1 liter oil
- 1 kg carrots
- 250 g rice
- Non-iodized salt (to taste)
- Peppercorns (to taste)
- Bay leaves (2-3)
- 1 bunch of fresh parsley

Brief history
Vegetable stew is a recipe that combines culinary traditions from different regions. Over time, housewives have adapted this recipe according to the season and available ingredients. During winter, preserving vegetables by canning has become a common practice, and vegetable stew has become a staple in many pantries.

Preparing the ingredients
1. Carrots: Peel the carrots with a peeler or knife. Each carrot should be washed well under cold water, then cut into pieces about 2-3 cm long. Boil them in boiling water for 20-25 minutes until they are soft but not overcooked.

2. Rice: In a separate pot, boil the rice in salted water for about 10-15 minutes. It is important not to overcook it, as it will continue to absorb liquid in the stew. After cooking, rinse it with cold water and set aside.

3. Bell peppers and sweet peppers: Wash and seed the bell peppers. You can chop them in a food processor or cut them into small pieces, depending on your preference. Personally, I prefer to chop them finely for better integration into the stew.

4. Onions: Peel and wash the onions. Grate them on a large-holed grater. This will add a natural sweetness to the stew.

5. Tomatoes: Wash the tomatoes and crush them with a blender. If you prefer a more rustic texture, you can leave larger pieces.

Cooking the stew
1. Sautéing the onions: In a large pot, add the oil and heat it over medium heat. Add the onions and sauté over low heat for about 30 minutes, stirring occasionally. The onions will become translucent and slightly caramelized, bringing deep flavors to the stew.

2. Adding the vegetables: Once the onions are ready, add the chopped bell peppers and sweet peppers, mixing well. Add the crushed tomatoes, salt, peppercorns, and bay leaves. Mix everything and let it simmer over low heat for 2 hours and 30 minutes. Make sure to stir frequently to prevent sticking to the bottom of the pot.

3. Finalizing the stew: After 2 hours and 30 minutes, add the boiled carrots and rinsed rice to the stew. Gently mix and let everything simmer together for another 15 minutes, allowing the flavors to combine perfectly. Finally, add the chopped fresh parsley.

Preserving the stew
1. Preparing the jars: Wash the jars and lids well, then sterilize them in the oven at 120°C for 15-20 minutes.

2. Filling the jars: Using a spoon or ladle, fill the jars with hot stew, leaving about 1 cm of space at the top. Screw on the lids.

3. Final sterilization: Place the jars in a deep tray, fill the tray with warm water, and put it on the heat. When the water starts to boil, let the jars bake in the oven on low heat for 30-45 minutes. Turn off the oven and let the jars cool completely inside.

4. Storage: The next day, store the jars in the pantry in a cool, dark place. You will enjoy a delicious stew throughout the winter!

Useful tips
- Ingredients: Use fresh, seasonal vegetables for the best results. You can experiment with other vegetables such as zucchini or eggplant.
- Spices: You can also add other herbs, such as oregano or basil, to give the stew a different flavor.
- Serving: Vegetable stew is delicious served with toasted bread or polenta. You can also add a drizzle of extra virgin olive oil before serving for extra flavor.

Calories and nutritional benefits
Vegetable stew is a healthy choice, rich in vitamins and minerals, providing fiber from the vegetables. A serving contains approximately 150-200 calories, depending on the amount of oil used. This is an excellent option for those who want to eat healthily without giving up flavors.

Frequently asked questions
- Can I use other types of vegetables? Yes, you can adapt the recipe according to your preferences. Zucchini, eggplant, or even potatoes can be added.
- Is it necessary to sterilize the jars? Yes, sterilization is essential to prevent bacterial growth and ensure long-term preservation.
- How can I check if the jars have sealed properly? After cooling, press the center of the lid; if it does not yield, the jar is well sealed.

Enjoy this vegetable stew and the moments spent around the table with your loved ones! It is a recipe that will not only nourish your body but also your soul. Bon appétit!

Preparation method: Clean the carrots, wash them, and boil them in water for about 20-25 minutes. In the meantime, boil the rice for about 10-15 minutes, rinse it with cold water, drain it, and set it aside. Wash and clean the bell peppers and remove the seeds, then either pass them through a food processor or cut them into small pieces (I cut them into pieces). Peel the onion, wash it, and grate it using a large grater. Heat the oil, add the onion, and sauté on low heat for 30 minutes. Add the bell peppers, crushed tomatoes using a blender, pepper, bay leaves, salt, and continue boiling for about 2 hours and 30 minutes, until the vegetables are well softened, but do not forget to stir frequently to prevent sticking to the pot. Add the already boiled and grated carrots, then the boiled and rinsed rice, and chopped parsley. Boil for about 15 minutes, turn off the heat, and place the stew in jars with screw-on lids that have been washed and sterilized in the oven. For the safety of the preserves, I place the jars in the oven tray, add hot water to the tray, then when the water in the tray boils, I leave the jars in the oven on low heat for 30-45 minutes, after which I turn off the oven and leave the jars there to cool. The next day, store them in the pantry. I ended up with 7 jars of 750 g.

If you want to prepare a bit more, you can use 3 kg of tomatoes and 400 g of rice.

 Ingredients: 2 kg bell peppers, 1 kg sweet peppers, kg onions, 1.5 kg tomatoes, l oil, 1 kg carrots, 250 g rice, non-iodized salt, whole pepper, bay leaves, 1 bunch of fresh parsley.

 Tags:  bell peppers pepper carrots onion oil tomatoes salt whole pepper bay leaf oil rice green parsley