WINTER VEGETABLE STEW

Winter Vegetable Stew image

This recipe originates from Moosewood Restaurant cooks at home but I have tweaked it slightly over the years. Filling, tasty and nutritious. Delicious with a crusty bread on a cold night.

Provided by GuarGum

Categories Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

2 onions, chopped
2 celery ribs, chopped
2 tablespoons olive oil
2 medium carrots
2 medium parsnips
1 small sweet potato
1 large potato
10 ounces green beans (about 2 cups trimmed and halved, I use frozen)
1 teaspoon dried dill
1 teaspoon marjoram
1 vegetable stock
1 1/2 cups water
1 red bell pepper
2 cups sliced mushrooms (about 6 ounces )
1 tablespoon Dijon mustard
1 tablespoon molasses
salt and pepper

Steps:

Heat the oil in a large soup pot over medium low heat. Add the onions and celery and saute for a few minutes until soft.
Add the vegetables up to the green beans in order, stirring after each addition. (I just chop one, add it and stir, then move on to the next.).
After you add the green beans, add the herbs, stock and water and bring to a boil.
Chop up the pepper and mushrooms and stir in with the mustard and molasses. Lower the heat to simmer.
Partially cover and simmer for ten minutes, or until the veggies are cooked.
Taste and add salt and pepper as you like.

Nutrition Facts : Calories 193.9, Fat 5.1, SaturatedFat 0.7, Sodium 81.8, Carbohydrate 34.9, Fiber 7.1, Sugar 10.5, Protein 4.6

*** Explore more Winter Vegetable Stew Recipes »

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