Thursday, October 27, 2011

Simple Vegetable "Stew"

Sunday ended up being a two-soup day for me. First, I threw together a little vegetable "stew." I suppose if I were Rachael Ray I would call this a "stoup" since it's not quite as thick as a traditional stew. (This is mainly because I forgot to buy a potato.)

Simple Vegetable "Stew"
6 large carrots, sliced into thin disks
6 stalks of celery, chopped (including leafy tops)
1/4 green cabbage, chopped
1/4 Spanish onion (or your favorite white onion)
1 med/lg zucchini, chopped
1 tsp Dill
1 Tbsp Thyme
1 Tbsp Sage
3 giant cloves of garlic, grated or finely chopped
4 cups of vegetable broth
2 cups of water
3/4 cup instant potato flakes
*1 can of beans, drained (I used black)

In a large pot, sautee your veggies and herbs in a tiny bit of olive oil (don't add the garlic yet). Give your carrots a three minute head start and sprinkle with dill (carrots and dill are lovers and need alone time together).
Add broth and water.
Let everything come to a boil.
Add garlic.
Add instant potato flakes
Add beans (no need to drain if you are using a white bean)
Add salt and pepper to taste.
Turn heat to low and let the "stew" simmer for about 15 minutes.

*You don't have to add beans if you aren't into them. I add beans to most of my soups to up the protein quotient.
My broth is a little dark because I didn't drain and rinse my black beans well. Doesn't effect the flavor, just the aesthetics :)

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