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Early Fall Stew Recipe

   
 

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     Early Fall Stew

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
2 tablespoons oil
1 sweet onion
2 ribs celery, diced
1 leek, chopped
2 cloves garlic, chopped
1.5 lbs small potatoes, chopped
2 cups chopped carrots
1 can beans
Water
 
1 teaspoon sage
1 teaspoon coriander
1/2 cup finely chopped fresh parsley (I always skip this)
1 tablespoon A1 sauce
2 tablespoons soy sauce
Salt & pepper
2 cups frozen peas or corn
1/4 cup flour
Generous 1/2 cup soy milk

Instructions
Heat oil over medium heat in a large pot. Saute onions, celery, leek, and garlic for 7-10 mins, until soft and translucent. Add potatoes, carrots, and beans and mix well.
Add enough water to cover veggies about 3/4 of the way (some veggies should poke out of the water). Add seasonings and sauces and bring to bubbling. Reduce heat, cover, and simmer for 15-20 mins, until potatoes and carrots are soft.
Put flour and soy milk in a container with a tight-fitting lid and shake to mix together. Add to stew with peas or corn and bring to bubbling. Add more liquid, or more flour mixture, to get the consistency you like. Adjust seasonings to taste and serve.


Originally Submitted
8/20/2011





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