Ham and Vegetable Stew
Stews are perfect for using leftovers. This Ham and Vegetable Stew is loaded with ingredients that will feed any big appetite in your home. Have with your favorite bread, it will be the heartiest stew recipe in your cook book.
Cooking MethodCasserole, Slow Cooker
Ingredients
- 1 1/2 pound butternut or buttercup squash, peeled, cut 3/4 inch dice (3 cups)
- 2 sweet potatoes, peeled and cut in quarters, after roasting cut into chunks
- 4 carrots peeled, sliced into 1/4
- 4 tablespoons vegetable oil
- 3 cups left over ham
- 1 large yellow onion, finely chopped
- 1 large red bell pepper, seeded and cut into 1 inch long slices
- 3 jalapeno peppers,roasted, then seeded and chopped
- 4 garlic cloves,chopped
- 1 1/2 teaspoon marjoram
- stick of cinnamon
- 1 1/2 teaspoon ground cumin
- 1 tablespoon hot paprika or sweet paprika
- 1/8 teaspoon black pepper
- 3 cups tomatoes, peeled, seeded, chopped
- 1/4 pound cabbage, cut into 1 inch strips (about 2 cups)
- 1 1/2 cup cooked kidney or cannellini beans
- bread
Instructions
- Preheat oven to 400 degrees F.
- Lightly oil or spray a heavy shallow baking pan, two if needed.
- Toss the squash, sweet potato, carrots in 2 tablespoons of the vegetable oil and spread in a layer on baking sheets.
- Put whole chilies on tray. Roast all for 20 minutes, until barely tender.
- When chilies are cool enough to handle, peel if desired and seed and cut into dice. Set aside with roasted vegetables.
- Meanwhile cook the onion in the remaining 2 tablespoons of oil in a large heavy skillet or Dutch Oven over medium heat until softened, about 5 minutes.
- Add the garlic, marjoram, spices and ham and cook until fragrant, about 2 minutes.
- Add the tomatoes. and their juice and simmer 20 minutes, until slightly reduced.
- Add the cabbage and salt. Simmer for 10 minutes, then add the roasted vegetables and beans.
- Simmer gently for 20-30 minutes until vegetables are tender. Remove and cinnamon stick and serve with toasted pita bread or crusty bread.
