Autumn Vegetable Stew
Servings 6
Ingredients
- 1 tbsp olive oil
- 1 large chopped onion (about 2 cups)
- 2 large garlic cloves (or 4 small)
- 1 tsp salt
- pepper to taste
- 8 cups assorted root vegetables such as carrots, potatoes, parsnips, rutabaga, squash, turnips etc.
- 2 tbsp italian seasoning blend (or sub other herbs such as oregano, thyme, rosemary or sage to make up 2 tbsp
- ½ tsp smoked paprika (a little goes a long way!)
- 2 tbsp arrowroot starch
- 2 cups vegetable broth
- 1 398 ml can of organic white beans (we used Eden Organic navy beans) or about 1 1/2 cups cooked beans
- 1 cup sliced brussels sprouts
- 1 cup frozen green peas
Instructions
- Prep the root vegetables. Wash, trim, peels and chop vegetables into similar size pieces. You will want to leave them chunky. If you are using sweet potato, cut it a little larger than the other vegetables. It will cook faster and start to break down if the pieces are too small. Measure out to 8 cups of chopped vegetables. For us, this was about 2 large carrots, 2 large parsnips, 2 large potatoes, 2 sweet potatoes and about a quarter of a butternut squash that was leftover and begging to be used.
- Trim the ends off the brussels sprouts, wash and dry them. Slice them width wise into 3 or 4 pieces each. Measure out 1 cup of frozen peas and leave to thaw a little.
- Peel and chop 1 large onion into medium sized pieces (about 2 cups chopped). Peel and chop or mince the garlic.
- In a large, heavy pot, heat olive oil over medium heat. Add onion and garlic and cook, stirring occasionally for about 5 minutes. Add the 8 cups of chopped vegetables, italian seasoning blend and smoked paprika. Stir to combine and sauté for about another 5 minutes.
- Add the arrowroot starch and stir to combine for about 1 minute.
- Add vegetable broth, stir and push vegetables down into the broth.
- Bring vegetables to a boil. Cover and reduce heat so that the vegetables are gently simmering. Cook for about 20 minutes, stirring a couple of times.
- Add brussels sprouts, white beans and peas. Stir, cover and simmer for another 10 minutes.
- This stew will thicken up a bit as it cooks from the arrowroot starch and the starch in the vegetables. Spoon into bowls and enjoy!
