Farty Stew
This was made with what I happened to have. Feel free to substitute, add, remove as you see fit. You could use soup mix instead of the pearl barley/lentils/peas, and use whatever beans you want. I just happened to have adzuki beans.
1/2 head green cabbage, chopped
4 carrots, chopped
2 large purple sweet potatoes, peeled and cut into large dice
1/4-1/2 butternut pumpkin, chopped
2 chokoes, peeled and finely diced.
2-3 bay leaves
1 tbsp caraway seeds
2-3 tsp freshly ground black pepper
8-10 cups vegetable broth
400g can finely diced tomatoes
1/4 cup pearl barley (or a gluten free grain)
1/2 cup brown lentils
1/4 cup red lentils
1/4 cup yellow split peas
1/4 cup dried adzuki beans
1 14 1/2-ounce can diced tomatoes
1 sprig fresh rosemary, chopped
I have a handy-dandy pressure cooker, so all you need to do is whack everything in there, bring up the pressure and cook for about 15-20 mins.
Otherwise you can do it on the stove in a regular pot. Place vegetables, seasonings, barley, and broth into a large stockpot. Cover and simmer until vegetables are tender, about 45 minutes. Add remaining ingredients, check seasonings, and add more herbs if necessary. Simmer uncovered for at least 15 minutes before serving.
Serve with crusty bread.
1/2 head green cabbage, chopped
4 carrots, chopped
2 large purple sweet potatoes, peeled and cut into large dice
1/4-1/2 butternut pumpkin, chopped
2 chokoes, peeled and finely diced.
2-3 bay leaves
1 tbsp caraway seeds
2-3 tsp freshly ground black pepper
8-10 cups vegetable broth
400g can finely diced tomatoes
1/4 cup pearl barley (or a gluten free grain)
1/2 cup brown lentils
1/4 cup red lentils
1/4 cup yellow split peas
1/4 cup dried adzuki beans
1 14 1/2-ounce can diced tomatoes
1 sprig fresh rosemary, chopped
I have a handy-dandy pressure cooker, so all you need to do is whack everything in there, bring up the pressure and cook for about 15-20 mins.
Otherwise you can do it on the stove in a regular pot. Place vegetables, seasonings, barley, and broth into a large stockpot. Cover and simmer until vegetables are tender, about 45 minutes. Add remaining ingredients, check seasonings, and add more herbs if necessary. Simmer uncovered for at least 15 minutes before serving.
Serve with crusty bread.