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
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?Accessibility:
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.