peasant stew brought to you by lots of veggies and leftovers…

5 Mar

I think the plastic blue bowl matches the peasantiness of the stew

Sometimes you are just in the mood for something warm in your belly.  Luckily for you, this requires less energy and a single pot to cook it all in.  I am a fan of stewy soupy things because it makes little mess, you can make a ton at once and it gets rid of leftovers.  I make a variation of this every couple of weeks when I discover random one off vegetables that need to be used up!  Really you can throw in anything you want…maybe I should’ve called it kitchen scraps soup.

Here’s the recipe…

What you need!
2 baking potatos
1 sweet potato
2 large carrots
1 onion
5 stalks of celery
3 garlic cloves
3 cups diced cooked ham
1 box of chicken stock
3/4 cup dried lentil/pea mix
3 tbsp oregano
olive oil

What to do!

1.  Prepare the vegetables!  Chop the carrots and celery into small cubes, cut the potatoes into large chunks, dice the onions and smash the garlic.  Make sure you separate the veggies into “hard” and “softer” categories (ones that cook faster versus ones that are slower).

2.  In a large stock pot on high, drizzle some olive oil and add the onions and garlic.  Sautee until golden brown.

3.  Add all your hard vegetables like carrots and potatos.  Cook for 7 minutes stirring constantly.

4.  Add your softer vegetables like celery.  Keep on stirring!

5.  Add in your leftover meat…like smoked ham!  Bacon and smoked turkey meat work great too.  Give it a stir and add the entire box of chicken stock.

6.  Add in your dried lentil mix.  You can buy this at a bulk food store and sometimes it’s labeled as a soup mix.  Adding extra fibre?  Why not!

7.  Mix it all together and turn down to a simmer.  Leave it as long as you like (I left it for 40 minutes) as long as the potatoes are cooked all the way through.  The baked potatoes and sweet potatoes will break down and give your soup a little thickening power.  The result is a yummy mess of smokey sweet veggie stew.

Approx Costs
veggies – $8.00
ham – $2.00
chicken stock – $2.50

Total – $12.50 for 8 servings or $1.56/person


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