Vegetable-Loaded Potato Stew

Vegan potato stew loaded with vegetables that goes great with corn bread. Keeps well in the refrigerator for 3 days.

Step: 1

Combine vegetable broth, potatoes, salt, oregano, parsley, cilantro, and pepper in a saucepan over medium-high heat. Bring to a boil; cook until potatoes start to soften, about 5 minutes. Stir in garlic. Add red bell pepper, onion, leek, carrot, and celery; simmer until potatoes are very tender when pierced with a fork, about 10 minutes more.

Per Serving: 138 calories; protein 4g; carbohydrates 29.5g; fat 0.7g; sodium 1005.8mg.

The word “stew” can process to 2 time a food and a make dishes method. Stewing involves not fast cooking piece of meat, vegetables or beans in a flavorful water based . It’s same as to braising, but it makes have a few piece of differences. The raw animal vested is chopped into few of pieces but of being cooked all of it , and the water based material completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.