June 30th, 2008

just thought i'd share a staple

Easy Scarborough Veggie Stew


2 quarts of vegetable broth (I like the boxed kind, but you can use bullion cubes too)
2-3 medium red potatoes, chopped
3-4 carrots, chopped
1 large onion, diced
2-3 stalks of celery, chopped
2 medium turnips, diced
1 can red beans, rinsed and drained
1 can sweet corn
1 large can diced tomatoes
3-4 cloves of garlic, crushed
2 TBS fresh parsley
1½ tsp crushed rosemary
1½ tsp thyme
1 tsp rubbed sage
salt and pepper to taste

There’s no need to add oil and sauté anything, just throw everything in a large pot, bring it to a boil, reduce to simmer, and cook until veggies are tender, about 30-40 minutes. All seasoning measures are approximate, so just adjust it to your tastes. You can use any vegetables you have on hand (I just included my favorite combinations here), and I tend to add bulgur or TVP for extra protein. I usually make a big vat of this once every two weeks or so, and freeze servings to eat at work. It’s my favorite thing to have for lunch☺