Hearty Vegetable Stew

The guys went snowboarding yesterday, so I figured this soup would be great for them to come home to. It may not have healed the bruises and bumps, but it did hit the spot. This is much like beef stew but without the cancer-causing, artery-clogging, animal carcass. Yum!

INGREDIENTS:
1 C white onion, chopped
2 Tbs olive oil
2 large cloves of garlic, crushed or minced
1/4 C flour
1 C red wine
7 C vegetable broth
1 Tbs vegan Worcestershire sauce
1/2 tsp dried rosemary
1 bay leaf
1/2 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
3 large russet potatoes, peeled and cut into chunks
4-5 celery stalks, sliced
3 large carrots, sliced
2 C mushrooms, quartered
2 Tbs arrowroot
1 Tbs dried minced onion

DIRECTIONS:
In a large soup pot, heat the olive oil and garlic. Add the onions and cook over medium heat until they begin to soften and brown. Stir in the flour and coat the onions well and cook 2 minutes.

Whisk in the wine and let it simmer for about 2 minutes.

Whisk in the broth, Worcestershire sauce, rosemary, thyme, salt, and pepper, then drop in the bay leaf. Cover and let simmer over low to medium heat for 15-20 minutes.

Add the potatoes, celery, and carrots and cook 20-25 minutes, or until the veggies soften, but not too much—you don’t want them mushy. Add the minced onions and mushrooms and let them cook down a little—about 5-7 minutes. The soup wasn’t quite as thick as I wanted it, so I mixed together the arrowroot with just over an 1/8 cup of water and then poured it into the soup. As always, it worked like a charm. Enjoy!

Hearty Vegetable Stew

 

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Prep time

15 mins

Cook time

1 hour 10 mins

Total time

1 hour 25 mins

 

The guys went snowboarding yesterday, so I figured this soup would be great for them to come home to. It may not have healed the bruises and bumps, but it did hit the spot. This is much like beef stew but without the cancer-causing, artery-clogging, animal carcass. Yum!

Author: Epicurean Vegan

Serves: 4

Ingredients

• 1 C white onion, chopped
• 2 Tbs olive oil
• 2 large cloves of garlic, crushed or minced
• ¼ C flour
• 1 C red wine
• 7 C vegetable broth
• 1 Tbs vegan Worcestershire sauce
• ½ tsp dried rosemary
• 1 bay leaf
• ½ tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 3 large russet potatoes, peeled and cut into chunks
• 4-5 celery stalks, sliced
• 3 large carrots, sliced
• 2 C mushrooms, quartered
• 2 Tbs arrowroot
• 1 Tbs dried minced onion

Directions

1. In a large soup pot, heat the olive oil and garlic. Add the onions and cook over medium heat until they begin to soften and brown. Stir in the flour and coat the onions well and cook 2 minutes.
2. Whisk in the wine and let it simmer for about 2 minutes.
3. Whisk in the broth, Worcestershire sauce, rosemary, thyme, salt, and pepper, then drop in the bay leaf.
4. Cover and let simmer over low to medium heat for 15-20 minutes.
5. Add the potatoes, celery, and carrots and cook 20-25 minutes, or until the veggies soften, but not too much---you don't want them mushy.
6. Add the minced onions and mushrooms and let them cook down a little---about 5-7 minutes.
7. The soup wasn't quite as thick as I wanted it, so I mixed together the arrowroot with just over an ⅛ cup of water and then poured it into the soup. As always, it worked like a charm. Enjoy!

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