Soups

Hearty Vegetable Stew

Hearty Vegetable Stew

Ingredients

  • 1 medium onion, sliced
  • 4 cloves garlic, minced
  • 1 cup sliced carrots, 1-inch-thick slices
  • 1 cup sliced celery, 1-inch-thick slices
  • 1 lb. medium size mushroom, cut into quarters
  • 1 lb. potatoes, unpeeled, cut into 1-inch chunks
  • 1 16 oz can diced tomatoes, undrained
  • 1 16 oz can kidney beans, drained and rinsed
  • 1 8 oz can tomato sauce
  • 1 cup water
  • 1 tsp dried thyme or 1 Tbsp fresh
  • 1 bay leaf
  • 1 tsp salt
  • 1 tsp pepper
  • 3 Tbsp flour
  • 1/4 cup water
  • 1/4 cup red wine

Directions

  • Heat 1 Tbsp olive oil in a large saucepan over medium heat. Add onions, garlic, carrots, celery, and mushrooms. Cook 10 minutes, stirring frequently. Add small amount of water, if necessary, to prevent sticking. Add remaining ingredients, except flour, 1/4 cup water and wine. Cover, reduce heat to low and simmer 30 minutes, or until vegetables are tender. Stir occasionally while cooking.
    In a small bowl, gradually stir flour into 1/4 cup water until smooth. Add to stew, along with wine. Cook, stirring, 5 more minutes. Remove and discard bay leaf before serving.

Source: Lean and Luscious and Meatless Cookbook - revised and tested by Andrea Chavez.