Thursday, March 31, 2011

Quick Veggie Stew

mmmmmmmmmm I fricking love soup!!! :D :D

**sowwie for foggy picture, it was steaming hot :)

Doing respite care in the evenings "forces" me to be creative for dinner: when I'm in someone else's home, there is no planning. I just find whatever is in the fridge/ cupboards, do a mini-brainstorm, and throw supper together. In truth, I love it! Because dinner is always a surprise, even for me.
A couple nights ago I made a veggie stew, even though there wasn't any vegetable broth. Results? The family was impressed :) We all loved it.
Pwease remember to keep in mind that these measurements are estimates. You can add more or less of any ingredient to your taste, and you might also choose to use veggie broth, should you have it available.

From my kitchen to yours <3

1-2 tbs coconut oil, for frying
4-6 cloves garlic, minced
1 small white onion, diced
4 stalks celery, diced
1/2 large red pepper, diced
1/2 large yellow pepper, diced
3 large carrots, chopped
2 broccoli crowns, chopped
1/2 head cauliflower, chopped
1/2 large yam, diced
5-6 cups water
1 tbs italian seasoning, dried
1 tbs oregano, dried
1 tbs sage, sage
1 tbs basil, dried
1-2 pinches cumin
1 can tomato paste
1 can kidney beans, rinsed & drained
sea salt & pepper, to taste

1) In a large pot over medium heat, saute garlic and onion in coconut oil until golden. Add all remaining ingredients, leaving out the water, tomato paste, and kidney beans. Saute for a couple minutes, adding 1/4 to 1/2 cup of the water. Cover and let veggies steam until tender.
2) Taste broth and adjust seasonings to taste. When veggies are tender, stir in remaining water, tomato paste, and kidney beans. Allow to simmer for 10-15 minutes until warmed through.
3) Season with sea salt & pepper to taste. Serve warm :)

peace, love, food <3

Char, xo

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