A snowstorm is starting up and I'm ready! This veggie stew will be slow-cooking all afternoon, and I think a pumpkin pie to go with it sounds good too. Snowstorm Stew is full of healthy ingredients and it's delicious.
See the recipe below.
You can't see the snow falling in this photo, but it's there.
Snowstorm Stew
2 Onions
1 tsp. Cinnamon
1 tsp. Ginger
1/2 tsp. Coriander
1/2 tsp. Turmeric
1/8 tsp. Cayenne pepper
***
1 Sweet potato
1 cup Butternut squash
3 Carrots
2 Parsnips
1/3 cup Raisins
1 can Chick peas or 1 can Red kidney beans, rinsed and drained
1 quart of Vegetable stock (low sodium if desired)
***
2 cups fresh Spinach, cut off stems and cut/chop if desired
1 tbsp. cider vinegar
salt and pepper to taste
***
1. Saute chopped onions for about 4 minutes, until soft and translucent.
2. Add spices, cook for a minute to combine.
3. To slow-cooker add: onions, chopped veggies, and stock (enough to cover the veggies).
4. Cover "slow-cooker" and cook on HIGH setting for 6 hours.
5. Add chopped fresh spinach and vinegar, and let it wilt for 10 minutes. Add salt and pepper if desired.
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NOTE: Originally from Chow.com (Root Vegetable Stew), then I tweaked it a little. It's easy to add and delete vegetables. I've used fresh kale instead of spinach. I've used corn, celery, peas, black wild rice; it seems any combination is good.
