Vegetable stew is a warming and comforting meal during the cold winter months. Vary the vegetables and/or spices for an endless variety of tastes. This particular stew/soup was made the day before I was to go food shopping, so I used the vegetables and beans that didn’t make the cut during the week.
What you’ll need:
- 2 onions diced
- 4 garlic cloves minced
- 5 carrots sliced into thick rounds
- 5 celery stalks diced
- 4 parsnips sliced into thick rounds
- 4 small yukon gold potatoes diced
- 1 28 oz can of diced tomatoes
- 1 bay leaf
- salt and pepper to taste
- 3 cups of cooked beans (or two cans drained and rinsed)
- white wine for sautéing
In a large pot or dutch oven, place the onions along with a splash of white wine and a pinch or two of salt. Cover and sauté the onions over medium heat. While the onions are cooking, slice the carrots and place them into the pot; mix well, and then cover. Do the same for the celery, parsnips, and potatoes. Add the garlic along with the potatoes. Sauté all of the vegetables for about 5 minutes. Add the tomatoes, mix well, and cook for another 10 minutes. Pour 8 cups of water into the pot along with the bay leaf. Bring to a boil over med-high heat and then simmer on medium-low heat until the potatoes are tender, about 20 minutes. Add the beans and cook for another 5 minutes. Season with salt and pepper to taste.
Serve over brown rice, quinoa, or whole wheat or gluten free pasta. Top each dish with some steamed greens like kale, collards, or broccoli. Enjoy!