Hearty Veggie Stew

This makes enough soup for a few days and extra for freezing. Hamburg-Nord

  • Modiin Ilit 1 Onion, diced
  • 6 Stalks Celery, diced
  • 1  Bunch Parsley, chopped (no stems)
  • 1 Celery Root, peeled and diced
  • 4 Large Carrots, diced
  • 6 Brussel Sprouts, chopped
  • 4 leaves Kale, chopped
  • 3 Zucchini, diced
  • 2 Cubes Rapunzel Vegan Bouillon Cubes (Whole Foods)
  • 1 Gal Good Water
  • ½ cup Mixed Dark Rice
  • 1 cup Cooked White Beans
  • Sea Salt to taste
  • Dash of Cayenne Pepper
  • Oregano to taste
  • Olive Oil or Grapeseed Oil

Pre-chop all the veggies. Get out a big cooking pot. Over medium flame, stir fry with a little olive or grapeseed oil the onion, followed by the celery. After they have become translucent, add in the chopped parsley. Next, add in the hard veggies: celery root, followed by carrots. After they have softened add the brussel sprouts and then the kale, followed by the diced zucchini. The mixture will become a thick stew. Add the 2 Rapunzel bouillon cubes and 1gallon of water and or  1 &1/2 quarts of water and a box of organic chicken or vegetable broth. Throw in the mixed dark rice. Simmer uncovered for 45-60 minutes. During the last 10 minutes add the cup of cooked beans.

Use spices and sea salt according to your taste.

Category: For the Kitchen, Recipes, Sally's Blog, Tips · Tags:

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Sally Kravich

M.S. Holistic Nutrition
Iridology
Author & Speaker
Body & Soul Nutrition

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