Sunday, February 12, 2012

Hearty Vegetable Stew

Tonight's Hearty Vegetable Stew was perfect given the recent snow and frigid temperatures outside.  We also bought a loaf of fresh bread to dunk in the stew for extra comfort.
Dipping the bread was SO good.
Hearty Vegetable Stew
  • 4 cups low sodium vegetable broth
  • 1/2 cup water
  • 2 cans white beans, drained and rinsed
  • 4 carrots, chopped
  • 4 medium-sized potatoes, cut into bite-sized pieces 
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 3 tablespoons low sodium soy sauce
  • 2 bay leaves
  • 1 teaspoon marjoram
  • 1 teaspoon tarragon
  • 1 teaspoon thyme
  • 1/4 teaspoon pepper
  • 1.5 tablespoons barbecue sauce or 1/2 teaspoon smoked paprika 
  • salt, to taste
Combine all ingredients (except salt) in a large soup pot.  Cover and bring to a boil over high heat.  Then lower the heat and simmer for 25 minutes, stirring occasionally.  Remove the bay leaves, salt to taste, and serve with bread for dunking.  

Yields about 6 servings.


The stew was good but not great.  It had a pretty starchy taste (lots of potatoes), so I would add more vegetables and one fewer potato next time.  It needs something green--maybe peas or kale? 
We only needed to go out and buy a few ingredients for this dish.  Thank you, stew, for a low grocery bill this week.     
 Ease of Preparation:   
This was extremely easy to prepare.  It's a great one-pot meal.       
Non-vegan friendliness:   
Simon noted that this dish lacks the varied texture that beef or some other meat would add to a stew.  I thought serving the stew with crusted bread added a nice crunch to the meal, but I do think a meat-enthusiast might miss it in this meal.              

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