Bachelor Stew


  • 2 28 oz. cans whole peeled tomatoes
  • 1 48 oz. can tomato juice
  • salt to taste
  • 1 tsp. cayenne pepper, or to taste
  • 4-5 stalks celery, diced
  • 5-6 red or gold potatoes
  • 1/2 head cabbage, chopped
  • 8 oz. fresh white mushrooms, cut in half


  1. In a large saucepan, combine tomatoes and tomato juice. Heat.
  2. While tomatoes are heating, rinse potatoes and celery and cut into bite-sized pieces. Add to tomato mixture and bring to a boil. Add chopped cabbage. Add seasonings to taste.
  3. Cook until almost done, and add mushrooms for the last 10 minutes of cooking.
Browse Cook(s): Ben Burkhammer
Browse Theme(s): Soups Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.