Vegetable Stew
Vegetable stew is hearty, delicious and perfect for the vegetarian diet. You will get nothing but full flavor but without the meat in this recipe.
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Servings: 8 serving
Ingredients
- 1 medium yellow onion, diced
- 1 pint cherry tomatoes, halved
- 3 cloves garlic, minced
- 3 tablespoon tomato paste
- 3 medium-large Yukon gold potatoes, washed
- 15 ounce can of corn, drained & rinsed
- 15 ounce can of chickpeas or garbanzo beans, drained & rinsed
- 1/2 cup fresh sage, chopped
- 28 ounce can of crushed tomatoes
- 2 cups vegetable broth
- 1/2 cup balsamic vinegar
- salt & black pepper to taste
Instructions
- First, prep all the ingredients. You'll need to drain and rinse the canned items. Also, dice the onions and potatoes, chop the sage then mince the garlic before starting. Lastly, half the cherry tomatoes.
- Now, in a large pot or dutch oven on medium high heat add a little oil then toss in the diced onion and cherry tomatoes. Cook until translucent and the tomatoes are a little withered then add in the minced garlic. Season lightly with salt and pepper.
- Once the garlic is fragrant lower the heat to medium. Now, add in the tomato paste and cook the paste about 30 seconds while mixing it with the ingredients. This removes the metallic taste.
- Next, toss in the corn, diced potatoes, chickpeas, sage. Pour in the crushed tomatoes then the vegetable broth. Bring the pot to s boil then simmer.
- Before covering the pot add in the balsamic vinegar. Allow the vegetable stew to simmer about 15 minutes covered, stirring occasionally.
- Once stew is finished allow to cook a bit then taste for seasoning. You'll need to add more salt and pepper. Serve hot and enjoy.
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