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Vegetable Stew

September 22, 2016

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!!

 

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