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Thursday, September 27, 2007

Veggie Stew

This dish was created with the bounty from the local farmers market. It serves four and contains no salt nor sugar.

1 small red onion sliced in wedges
8 small carrots sliced
8 red potatoes sliced
3 Japanese eggplants sliced
6 tomatoes (I used 2 each red, orange and green) sliced in wedges
1 large zucchini sliced
1 yellow squash sliced

I sautéed the onion in a little olive oil in a pot until it was transparent.
Then I added the potatoes and carrots with enough water to cover.
Once those were cooked, I drained them, saving the water for soup stock.

In another pot, I combined the other ingredients and some Italian seasoning, adding enough water to cover.
The tomatoes added a bit of liquid too.
I added a packet of herbal gravy for color.
Those were cooked until just brightly colored and removed from the heat.

I poured the mix from the second pot over the mix from the first pot in a soup bowl.
It turned out beautifully.
I was going to cook everything in the Dutch oven but the potatoes and carrots would have been mush by the time everything was heated.

2 comments:

rcj said...

You could put all the veggies in a slow cooker/crockpot.
Combined the Italian seasoning, and enough water to cover the veggies, and the packet of herbal gravy for color.
Cook on Low for 4-6 hours or High for 2-4 hours. Nothing should get mushy in the slow cooker.

Adrienne Kristine said...

You're right, but I was boondocking and had no power. I didn't want to use my generator so I just used the stove top.

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