VEGETABLE STEW
Here’s a hearty, delicious and nutritious stew sure to warm you up. Heaped with root vegetables and beans you won’t miss the meat.
1 TBSP Coconut Oil
1 Large Onion, Chopped
2 Large Carrots, Chopped
3 Stalks Celery, Chopped
2 Portabella Mushrooms, Chopped
1 Clove Garlic
1 16 oz can Diced Tomatoes (do not drain)
1 16 oz can Kidney Beans, rinsed and drained
1 16 oz can Pinto Beans, rinsed and drained
4 oz Tomato Paste
1 1/4 Cup Vegetable Stock
1 tsp Thyme
1 Bay Leaf
2 tsp Salt
1 tsp Pepper
1/4 Cup Red Wine (optional)
In a large heavy pot heat the pot on medium and then add the oil, onion, carrots, celery and mushrooms. Cook covered, stirring occassionally for 8 minutes. Add all the other ingredients, mix until well blended, turn the heat to simmer and cook for 45 – 60 minutes, stirring occassionally.
This recipe also works will in a crockpot, cook the onion, carrots, celery and mushrooms in the oil, then put all ingredients in a crockpot, mix until well blended and cook for 2 hours.
ENJOY!!
