Wakulas First Attempt At Vegetable Stew Recipes

WAKULA'S FIRST ATTEMPT AT VEGETABLE STEW

Wakula's First Attempt at Vegetable Stew image

Delicious & easy vegetable stew inspired by Providence's City Farm Manager, Rich. Organic, locally grown, and in season ingredients have the best flavor. Add a bit more cayenne for a tasty home remedy. Serve hot with warm bread.

Provided by WAKULACHEF

Categories Stew

Time 1h

Yield 12

Number Of Ingredients 18

Ingredients

2 tablespoons butter
1 large yellow onion, chopped
2 bunches leeks, chopped
1 clove elephant garlic, chopped
4 stalks celery, chopped
3 large carrots, chopped
1 ½ quarts vegetable broth
1 (29 ounce) can tomato sauce
1 (15 ounce) can black beans
½ head Chinese cabbage, cored and shredded
4 large potatoes
1 tablespoon dried oregano
2 teaspoons dried basil
1 teaspoon freshly ground black pepper
¼ teaspoon celery salt
1 dash ground cayenne pepper
2 bay leaves
grated Parmesan cheese to taste

Steps:

Heat the butter in a large pot, and cook the onion, leeks, and garlic until tender. Mix in celery and carrots. Stir in broth, tomato sauce, black beans, cabbage, and potatoes. Season with oregano, basil, black pepper, celery salt, cayenne pepper, and bay leaves. Bring to a boil. Reduce heat to low, cover, and simmer 25 minutes, stirring occasionally, until vegetables are tender. Top with Parmesan to serve.

Nutrition Facts : Calories 237.1 calories, Carbohydrate 45.1 g, Cholesterol 8.8 mg, Fat 4.1 g, Fiber 7.5 g, Protein 7.8 g, SaturatedFat 2.1 g, Sodium 745.1 mg, Sugar 10.8 g

WAKULA'S FIRST ATTEMPT AT VEGETABLE STEW

Wakula's First Attempt at Vegetable Stew image

Delicious & easy vegetable stew inspired by Providence's City Farm Manager, Rich. Organic, locally grown, and in season ingredients have the best flavor. Add a bit more cayenne for a tasty home remedy. Serve hot with warm bread.

Provided by WAKULACHEF

Categories Stew

Time 1h

Yield 12

Number Of Ingredients 18

Ingredients

2 tablespoons butter
1 large yellow onion, chopped
2 bunches leeks, chopped
1 clove elephant garlic, chopped
4 stalks celery, chopped
3 large carrots, chopped
1 ½ quarts vegetable broth
1 (29 ounce) can tomato sauce
1 (15 ounce) can black beans
½ head Chinese cabbage, cored and shredded
4 large potatoes
1 tablespoon dried oregano
2 teaspoons dried basil
1 teaspoon freshly ground black pepper
¼ teaspoon celery salt
1 dash ground cayenne pepper
2 bay leaves
grated Parmesan cheese to taste

Steps:

Heat the butter in a large pot, and cook the onion, leeks, and garlic until tender. Mix in celery and carrots. Stir in broth, tomato sauce, black beans, cabbage, and potatoes. Season with oregano, basil, black pepper, celery salt, cayenne pepper, and bay leaves. Bring to a boil. Reduce heat to low, cover, and simmer 25 minutes, stirring occasionally, until vegetables are tender. Top with Parmesan to serve.

Nutrition Facts : Calories 237.1 calories, Carbohydrate 45.1 g, Cholesterol 8.8 mg, Fat 4.1 g, Fiber 7.5 g, Protein 7.8 g, SaturatedFat 2.1 g, Sodium 745.1 mg, Sugar 10.8 g

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