any tips on how to quickly wash and peel vegetables?!

How to Wash Vegetables Here is a simple step-by-step guide to washing your vegetables prior to cooking or eating them.

1. Take all the vegetables you need to wash and place them on a counter near a sink.
2. Place a colander in the sink if you like.
3. Turn on warm/cool water. Don't use hot or freezing cold water.
4. Run the vegetables under the water. If you have some kind of brush to clean with, you may wish to use that for certain items, such as potatoes, which have been growing in soil. Just make sure that the brush is not too rough, or it will dig into the skin.
5. Make sure there isn't any dirt or other items left on your vegetable.
6. Cut off any bad spots.
7. Use soap if you like. The FDA does not currently recommend using soap or detergent. However, some health food stores and markets sell food-safe cleaners to remove oil-based residues that are not entirely water-soluble, such as pesticides, waxy preservatives, and oils from the hands of shoppers who search for the most appealing vegetables.
Tips

* Another effective way to wash vegetables is to fill a basin with clean water and to dip the fruit in the basin and swish it around in the water. This is particularly effective foods which have a lot of surface area that would be harder to wash thoroughly in a colander.
* It's OK to use warm water, but it is better to use it when you are going to cook the vegetables.
* The little stickers on fruit are made of edible paper; however, it is best to remove them before washing. Otherwise, the part underneath the sticker will not be cleaned.
* Instead of detergents, try keeping vegetables in warm water with one or two tea spoons of salt for 5 mins and then rinse with warm water to wash out salt.

Warnings * Hot water will cause the vegetables and fruit to shrivel, bruise or scald. Avoid using it.
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A paring knife could tackle most peeling jobs,but peelers are more efficient. You can work faster, shed larger strips, and not remove too much of the edible flesh with a peeler. They also require less dexterity than a knife.Most cooks have at least one of each peeler since they each excel with different kinds of foods. For example, I think a straight peeler is fastest for elongated vegetables like asparagus and carrots. Hold the vegetable at the tip with your left hand, (if you are right handed), and turn it as you run the peeler down the side.

CARROTS
Carrots do not have to be peeled. Aesthetically they look better peeled because they will sport a more uniform appearance and deeper orange color. If you are not going to peel them, scrub them very well.

POTATOES
Potatoes also do not have to be peeled. If you do, use the tip of a straight peeler to remove the eyes. Store peeled potatoes in water to prevent them from browning if you are not going to cook them right away.

ASPARAGUS
Large green asparagus usually need to be peeled. The skins of mature specimens tend to be tougher than their thinner, younger counterparts. Use a peeler that is not too aggressive. You only need to remove the outermost layer. White asparagus, regardless of the size, is very fibrous and always needs to be peeled.

CELERY ROOT
A must-peel vegetable, it has a tough, gnarly surface. You can use a strong peeler but sometimes it is easier to employ the base of your chef’s knife. Make one slice off the bottom to create a flat platform so you can rest it on the cutting board in a stable manner. Then work your knife in a curving fashion from the top toward the bottom. A chef’s knife is also the best tool for pineapples.

GARLIC
No need for a peeler here. Take a slice off the root end, lay your chef’s knife over the clove horizontally and give it a whack with your hand. The skin will come right off.

TOMATOES
To peel tomatoes, cut a small X in their south pole and drop them in boiling water for 30 seconds. Then submerge them in ice water to stop the cooking and peel them with your hands.

PEARL ONIONS
Simply boil them for one minute to loosen the skins.

PEPPERS
You can peel peppers by dropping them in hot oil until the skins burst, broiling them, placing them on the flame of your gas stove, or grilling them. For bell peppers, you can cut them down the shoulders to create four fairly flat pieces or leave them whole. Obviously, if left whole you’ll need to rotate them as each side chars. When the skin turns black, you’re done. Then place them in an enclosed container for a few minutes to steep. This facilitates the removal of tie skin.
YI++++++++++++++++++++++++++++++++++++…

Use a vegetable brush, scrub the veggies while rinsing under cool water. Get a peeler that fits over your finger and is controlled by the palm of your hand. It lessens fatigue in the hand that holds the handle of your peeler. It doesn't have to be perfectly done. A little dirt or peel just adds flavor.

What are you using to peel? I use a Y shaped peeler (blade between the top two prongs) which is much faster/easier than a straight peeler.

Otherwise just wash the veg.

umm.... I can prepare veg in less than 4 hours?

Not sure why you are having such issues. Even when I used to make large batches of soups and stews it Never took me 4 hours to prep the veggies.

When I make stew or soup it doesn't take 4 hours to peel a few carrots and potatoes...If you are peeling these vegetables then why do you have wash them..you aren't using the peel..........

Ryuki, I have no idea what your using, I use a peeler, and I have all the prep, browning done inunder 75minutes.

Use water and a vegetable peeler?

I don't know I mean it doesn't take that long.

I generally don't peel veggies for a stew any longer, I just wash 'em under running water and scrub 'em with a veggie brush or one of those kitchen sponges that's half sponge and half Scotchbrite pad. Does a fine job and yer left with some of the nutrients and floavour of the peels.