Winter is here, and warm stews are officially in season!
This hearty stew filled with nutrient-rich root vegetables is perfect for those cold evenings when you need a tasty dinner that packs a nutritious punch. Prepare on the stove-top, or throw it all in the slow cooker for a meal that practically makes itself.
- 10 baby potatoes quartered or 2 medium potatoes cubed
- 1 yam or sweet potato, sliced or cubed
- 2 golden beets or turnips
- 3 carrots peeled and chopped
- 3 stalks of celery, chopped
- 1 onion, diced
- 6 cloves of garlic, minced
- 4 cups of low-sodium vegetable broth
- 8 fresh tomatoes or 1 28 ounce can of tomatoes
- 2 tablespoons sugar or 6 dates blended with water
- 1 teaspoon roasted cumin
- 2 teaspoon Herbs de Provence (or an Italian herb mix)
- 1 teaspoon smoked chipotle powder (optional)
- Salt and Pepper to taste
Recipe sourced from Forks over Knives: http://www.forksoverknives.com/recipes/hearty-vegetable-stew/
- Sauté onions and garlic in 1 cup of vegetable
broth over medium heat while you chop your veggies. Add a
little more broth or water to prevent from drying out.
- Dice your potatoes smaller than your yams/sweet
potatoes as they take longer to cook. Dice the beets or
turnips about the size of your potatoes as well. Chop the
rest of the veggies and add to the pot when ready. Add
remaining 3 cups of vegetable broth. It doesn’t have to
cover all of the vegetables, but almost.
- Blend tomatoes, seasonings and sugar or dates in
blender and add to pot.
- Cover the pot, bring to a boil and then reduce to
medium heat (between 4 and 5) and cook for 45-55 minutes
until the potatoes and beets/turnips are soft.
- Season to taste with Herbamare or salt and
pepper. To make it thicker, take a potato masher and
roughly mash only a part of the stew about ¼ of it to
make the broth thicken and become a chunky stew.