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 Plain and simple Vegetable Stew |
 Saute onions, garlic, carrots and cabbage in oil first. |
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When the craving for veggie soup overtakes me I get the soup pot out and make this classic vegetable stew. The chopping is therapy for my soul, and the taste makes the effort all worthwhile. For a more substantial soup, I often add extras such as black beans and leftover chicken, pork or beef .
Ingredients
- 2 tablespoons olive oil (or butter)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large celery stalk, diced
- 2 carrots peeled, cut crosswise in 1 inch chunks, then cut chunks vertically in large slivers
- 2 cups coarsely shredded cabbage
- 2 medium potatoes peeled, cut lengthwise twice then crosswise into 1" pieces
- ¼ cup minced fresh parsley
- 1 14.5 oz can diced tomatoes
- 4-6 cups vegetable, chicken, or beef broth
- 1 bay leaf
- Salt & pepper to taste (optional)
- ½ to 1 teaspoon total of your favorite dried soup herbs (I like cumin, leaf oregano, red pepper flakes)
Directions
- Heat oil in large saucepan or stew pot over medium heat (I use a 4 ½ quart size)
- Cook onion briefly in oil, then add garlic, carrots, celery and cabbage and stir fry 7-8 minutes.
- Add potatoes, parsley, tomatoes (with juice), broth, bay leaf, salt and pepper and choice of seasonings. Bring to a boil, reduce heat , cover and simmer 30 - 40 minutes until vegetables are done. Correct seasonings as needed; correct thickness with additional broth or water as needed. Heat through and serve
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 6 servings | |
| Calories 112 | |
| Calories from Fat 42 | 38% |
| Total Fat 4.77g | 6% |
| Saturated Fat 0.69g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 75mg | 3% |
| Potassium 451mg | 13% |
| Total Carbs 16.44g | 4% |
| Dietary Fiber 3.3g | 11% |
| Sugars 3.69g | 2% |
| Protein 2.22g | 4% |
