I think this recipe pretty much speaks for itself. Winter vegetable stew is just that, a stew made from vegetables and eaten in the winter. It is simple, warm and delicious to say the least. I was actually looking for a great reason to use the last of my canned heirloom tomatoes and a root box full of sweet potatoes. I found a new mixture of beans and grains by Bob's Red Mill and I knew I had dinner plans in the making. The signs of spring are quickly sprouting (pun wholeheartedly intended), so this was my opportunity to make the last of my warming soups and stews before we jump outside and start shedding some layers.
There is nothing difficult here, just great ingredients and one large pot. Soups and stews are my favorite thing to make for dinner because I can prep the ingredients a little at a time during the day, and throw everything together at the end. Or you could even make this ahead of time and reheat it in a few minutes (and there are always leftovers after serving 2.5 people, which equals a future free night from cooking for me!) Served alongside some crusty whole wheat bread, there is nothing quite like the warmth and comfort you get from a big bowl of stew for dinner.
There is nothing difficult here, just great ingredients and one large pot. Soups and stews are my favorite thing to make for dinner because I can prep the ingredients a little at a time during the day, and throw everything together at the end. Or you could even make this ahead of time and reheat it in a few minutes (and there are always leftovers after serving 2.5 people, which equals a future free night from cooking for me!) Served alongside some crusty whole wheat bread, there is nothing quite like the warmth and comfort you get from a big bowl of stew for dinner.
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Winter Vegetable Stew
1 cup of Bob's Red Mill Whole Grains and Beans, soaked overnight *
2 tablespoons Extra Virgin Olive Oil
2 small spring onions, sliced (yes I put spring onions in a winter stew - if you can't find them use 1 medium onion, chopped)
1 large leek, halved and sliced
2 cloves of garlic, minced
2 large carrots, peeled and sliced
4 stalks of celery, sliced
2 medium sweet potatoes, peeled and chopped
2 quarts of Ultrabroth or Vegetable Stock
2 teaspoons salt
1 bay leaf and 1 bundle of fresh thyme and rosemary (About 3-4 springs of each)
1 (2-inch) square of Kombu (This is to aid in the digestion of beans, useful but not essential)
14 oz jar or can of chopped tomatoes, drained (I was able to use canned summer heirloom tomatoes)
5-6 fresh leaves of sage, finely minced
Rinse your grains and beans mix thoroughly. Soak them overnight in a bowl full of water that is about 2-4 inches above the beans. The next day drain the grains and beans and discard the water.
In a large pot heat the extra virgin olive oil over medium high heat. Add the spring onions, leek, garlic, carrot and celery and cook, stirring occasionally, for 5-10 minutes or until the onions become translucent. Add the sweet potatoes, grains and bean mixture, ultrabroth or vegetable stock, salt, bay leaf, thyme/rosemary bundle and kombu. Bring everything to a boil and then reduce the heat. Simmer, partially covered, for 40 minutes.
After simmering for 40 minutes, turn off the heat. Remove the bay leaf, kombu and thyme/rosemary bundle and discard. Add the 14 oz of chopped tomatoes and minced fresh sage leaves. Give a few good stirs and then your stew is ready to serve. Of course make sure you have some yummy crusty bread to serve along side your stew.
* If you would like to make this stew gluten-free pick a different bean mixture that doesn't have whole grains such as Bob's Red Mill 13 bean soup mix or your choice of dried beans.
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