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Harvest Stew

fatfree.kitchen's picture
Ingredients
  Water 1⁄4 Cup (4 tbs) (Nonfat Chicken Broth, Vegetable Broth, Or Wine)
  Onions 4 , chopped
  Garlic 4 Clove (20 gm), minced
  Leeks 4 , cut into 0.75-inch pieces
  Potatoes 4 , cut into 1 inch cubes
  Carrots 4 , cut into 1 inch cubes
  Turnip 1⁄2 , cut into 1 inch cubes
  Sweet potato 1 , cut into 1 inch cubes
  Water 5 Cup (80 tbs) (Non Fat Chicken Broth)
  Dried oregano leaves 2 Teaspoon
  Dried thyme leaves 2 Teaspoon
  Broccoli florets 1 Cup (16 tbs)
  Green beans 1 Cup (16 tbs), cut into 1 inch pieces
  Pepper 1⁄4 Teaspoon
  Chopped fresh parsley 1⁄2 Cup (8 tbs)
  Non fat parmesan cheese 1⁄4 Cup (4 tbs)
Directions

Heat water, broth, or wine in a large, heavy soup pot over medium heat.
Add onions and garlic.
Cook and stir until tender.
Add more liquid during this process if necessary.
Add leeks, potatoes, carrots, turnip, sweet potato, 5 cups water or broth, oregano, and thyme.
Cover and simmer for 30 minutes or until vegetables are tender.
Add broccoli, green beans, and pepper.
Cook for 10 minutes, or until broccoli and green beans are tender, adding more water if needed.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy

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