Mostly-Fresh Vegitable Stew

Sorry for the lack of pictures in today’s posts. I’ve been bad at taking them and worse at putting them on my computer. I’ll go back and add pictures later to the recipes I have pictures for.
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In the past I have always made vegetable soup from mostly canned veggies. Maybe stopping to dice an onion. But recently I have been really craving fresh veggies, and since I don’t like raw vegetables, some fresh vegetable soup seemed to be on order. It ended up a bit thicker than a soup, so we’ll call it mostly-fresh vegetable stew.

Mostly-fresh Vegetable Stew

2 tablespoons oil or butter
1/2 – 1 yellow onion, diced
2-3 cloves garlic, minced
2 carrots, roughly diced
2 bell peppers (I used a mix of yellow, red, and green), diced
1 small zucchini, diced
1 small yellow squash, diced
1 sweet potato, roughly diced
2 cans tomato puree (you could use tomato sauce, but the puree is way better on sodium levels)
1 cup chopped spinach
1/2 cup dried lentils
1/2 cup frozen corn
1/2 cup frozen peas
at least 2 cups chicken stock
Salt, pepper, spices to taste
Shredded cheese (optional)

Heat the oil/butter on the stove and add the onion and garlic. Cook until onion is translucent and just starting to turn golden. Add the carrots and bell peppers, and cook for 5 more minutes. Add zucchini, squash, tomato puree, sweet potato, spinach, lentils, and chicken stock. Simmer on low until veggies and lentils are all tender. Add the corn and peas and heat through. Add more chicken stock if you feel it is too thick. Add spices.

I used a splash of balsamic vinegar, a bit of salt, and a bit of paprika as my spices. If I’d had more time I would’ve grabbed some fresh basil from the garden to add, as well. Then I put them in individual jars and added some shredded cheese. They were a very handy lunch.

Veggie stew

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