WINTER STEW
On this Saturday morning, 12/31/16, the house was very chilly so I knew it must be cold outside….it was 58 degrees….So I decided to make a great veggie stew….I had purchased some yellow squash & zucchini the evening before …..
My ingredients
3 bell peppers 2 green and 1 red….cut them up into pieces
1 sweet onion cut into pieces
4 to 6 stalks of celery chopped it ads such a goof flavor to the stew
5 carrots chopped
1 cup vegetable broth
1 cup water
I cook these first for 15 minutes at medium heat, then lower to medium-low, because they are the hardest type of vegetables…..when these vegetables are beginning to get soft I add in the following:
If the liquid begins to get low add enough water so it does not dry out….Keep covered so the steams assist in the cooking and tenderizing…..then add:
1 8ox can of tomato sauce
1 14.5 can of diced tomatoes with garlic, basil & oregano
1 can of water in the diced tomato can
3 zucchini and 3 yellow squash – cut into cubes or small chunks
4 potatoes – I used Idaho potatoes because it is what I had on hand; cube with skin on
1.5 to 2 cups thawed corn
1 cup of water
2 Vegan bouillon cubes – I use Edwards & Sons Not Beef and I get it at Whole Foods, they have 2 other flavors that I also use
2 handfuls of chopped collard greens – I use collard greens because it ads a wonderful taste better than kale….so I use collard greens more
Cook at medium heat until it begins to boil and reduce to medium-low for about 20 minutes more until everything is done….when you think all is cooked well, let it cook another 45 minutes at a very low heat to reduce the liquid and WOW what a difference it made, an awesome winter stew
When cooking this stew, the house smells so wonderful and I really could not wait to have a bowl….and when I did have my first bowl, the taste was just
Great lunch, dinner and breakfast
Serves about 8 people
Serve with a hearty spelt bread
