Friday, November 4, 2011
Hearty Winter Vegetable Stew
This is the perfect meal for a cold winter's night. Pair it with a thick slice of bread slathered in butter and you have a stick-to-your-ribs meal without a whole lot of calories and plenty of vitamins, minerals, fibre, and vegetables!
Prior to thickening with flour
serves 2 for at least 2 meals
2 tbsp. olive oil
1 onion, chopped
2 large carrots, chopped
1 medium potato, cut into 2 cm pieces
3 cloves garlic, diced
several mushrooms, sliced
1/2 cup red wine
1 cup frozen peas (or any green that needs to be used up)
3 cups vegetable stock
3 cups water
1 bay leaf
1/2 cup pot barley or any other grain
salt and pepper, to taste
2-3 tbsp. flour (to thicken to desired consistency)
You can also add broccoli, cubed tofu, or any other vegetable you have on hand, and you can use all stock or all water.
Saute all veggies, except peas, until golden in a large soup pot. Deglaze pot with wine, making sure to scrape all the little brown bits off the bottom of it. Add stock, water, bay leaf, and peas and bring to a boil. Add barley and simmer until it is tender, about 30-40 mins. Season to taste. Mix flour with a bit of softened butter or water, whatever you prefer, and stir into soup. Add more flour if it doesn't thicken enough for your liking. Simmer for another 10 minutes or so.
This is a lovely quick meal that is frugal and reheats beautifully. I hope you try it, as it is a huge hit in our household! It can never hurt to have a glass of wine with it as well...