Rustic Veggie Stew

Rustic Veggie Stew

“Meatless Mondays in March” opens today with a vegan stew I made for lunch today. Carl stopped by and so we got a chance to enjoy it together. I’ll go through what I used to make it- but feel free to sub out veggies you have on hand. Since I was able to get nice asparagus and broccoli I used them. For a non-vegan version you can serve it with fresh grated Parmesan cheese.

Rustic Vegetable Stew

oil

1 large onion, chopped

2 carrots, peeled and chopped

2 ribs celery, chopped

2 turnips, peeled and chopped, optional

2 potatoes, cubed

1 can Great Northern beans, rinsed and drained

1 can black beans, rinsed and drained

1 can (14 oz.) tomatoes, undrained

4 c. chopped veggies, use what is on hand, I used asparagus and broccoli*

hot sauce to taste

1/4 c. fresh chopped parsley

1 t. fresh chopped rosemary

salt and pepper to taste

In soup pot heat oil and saute onions, carrots, celery and turnips for 5-10 minutes or until veggies are wilted. Add potatoes, beans and tomatoes and cook, covered, over medium low heat until veggies are tender. Stir occasionally. Add remaining veggies and cook, covered, another 10 minutes or until they are just tender. Add herbs and adjust seasonings. Serves 6.  I served it with a crusty herb bread.

*The last veggies added needed less time to cook so I added them later so they would keep some of their texture. Even frozen veggies could be used.

Saute veggies until wilted

Add tomatoes, potatoes and beans

Adding broccoli and asparagus for last 10 minutes of cooking