February 2, 2011

Vegetable Stew

Yummy, yum yum. I just love a good stew and this one hit the spot on a cold Sunday evening. 
My mother made the best stew in the world (yes, it was better than your mom's) but it was beef stew and since becoming a vegetarian I have searched in vain for a recipe that filled the bill.
Then, one Sunday, it all came together for me. I had all of the right ingredients and all the right mojo to make a stew that is worthy and as close to mom's as I'll ever get.

What you'll need:
One small onion, diced
Two cloves garlic, minced
One cup of sliced carrots
One cup of sliced celery
Three bay leaves
One russet potato, peeled and diced
A half pound of green beans, cut into bite sized pieces
A half head of cauliflower, cut into bite sized pieces
One 32 ounce carton low sodium vegetable broth
One can of cannellini beans, drained and rinsed
One teaspoon dried basil
A half teaspoon of salt, or to taste
Nine grinds of black pepper

What you'll need to do:
Saut√© the onion and garlic in a small amount of oil until translucent. Add the carrots and celery and cook for about five minutes. Add the potato, green beans, cauliflower, bay leaves and broth and cook until done to your liking. You might need to add a cup of water if it is too thick. Add the cannellini beans and basil and cook until heated. Season with the salt and the pepper.

Spoon it into a bowl and eat. 

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