Friday, March 29, 2013

Veggie Stew

My mom has this recipe for chicken soup that she has made for years and this Christmas when she and my Pops came to visit we adapted it to a very veggie delight. It turned out much thicker than her version, but it is the perfect remedy for a cold dreary day... yes, we get those in Southern California too. Boo. 
1 can of white beans (strained and rinsed) 
1 can of  fire-roasted tomatoes(I totally bought the kind with chilies... it was a tad spicier than expected. haha) 
1 carton of low sodium veggie stock 
3 tablespoons of barley 
1 onion, chopped
1 zucchini, chopped
1 cup of carrots, chopped
2-3 parsnips, peeled and chopped
2 giant handfuls of kale (di-ribbed... not sure if that’s a word... make sure to remove the center rib of the leaf) 
1 tablespoon of arrowroot or cornstarch

Start by sautéing the onion in the veggie stock until translucent. Then add carrots and parsnips and sauté for 5-7 minutes, then add carton of Veggie stock, can of tomatoes, and arrowroot. Bring to a boil. Add barley and cook for another 20-25 minutes until barley is cooked and veggie are soft. Then add beans, zucchini, and kale at the very end, cook until kale is wilted and the zucchini and beans are warmed through. All done!!!! This is the perfect sick day meal or just a gloomy day pick me up. 



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