Vegetable Stew

This vegetable stew is a warm, comforting dish made with a rich medley of seasonal vegetables, simmered to perfection in a flavorful broth. Loaded with ingredients like carrots, potatoes, onions, and leafy greens, it’s seasoned with herbs and spices that bring depth and warmth to every bite. This hearty, plant-based stew is perfect for a cozy meal on chilly days, providing a nourishing balance of flavors and textures. Filling, wholesome, and easy to make, this vegetable stew is a satisfying option for vegetarians and anyone looking for a delicious, nutrient-packed dish! This recipe is the one that we make and freeze. We use a 32 quart pot which yields 128 cups. It is in the freezer right now! The roux is the "key" to the flavor.

Ingredients:

Roux

1 Tablespoon Oregano

1 Tablespoon Paprika

1 Tablespoon Thyme

1 Tablespoon Garlic Powder

1 Tablespoon Basil

1 Tablespoon Parsley

1 Tablespoon Onion Powder

! Tablespoon Crushed Garlic

1/2 teaspoon Cayenne

2 Tablespoons Sea Salt

5 Tablespoons Olive Oil

Soup:

6 Potatoes, cubed, skinned (0pt)

1 Onion, cubed OR 1 pound Pearl Onions

Directions:

1. In a large pot (32 ounces), turn heat on Low Heat with the seasoning of the Roux (5 minutes).

2. Increase heat to Med Heat and add potatoes and onions, and turn the potatoes every 5-10 minutes (approx 30 minutes).

3. Add frozen vegetables - choice of 12:

Pearl Onions Peas

Carrots Corn

Cauliflower Broccoli

Bell Pepper Green Beans

Okra Snow Peas

Squash Zucchini

Note: Use some mixed vegetables that include "corn & peas" "squash & zucchini".

4. Cook at Med Heat for an additional 3-4 hours.

5. Serve over a little brown rice and enjoy!