Summer Vegetable Stew

Makes a big pot

3 carrots- diced

2 celery ribs- diced

1 yellow onion- diced

2 small zucchini- diced

1 yellow squash- diced

1/4 cup fresh green beans- diced

1/2 cup each of potatoes and sweet potatoes- diced

2/3 cup corn- cooked or frozen

1/4 cup peas- frozen

14 oz diced tomatoes

1 can small white beans and Roma beans- drained and rinsed

7 cups veggie stock

4 cloves garlic- smashed

3 TBs fresh parsley – chopped

1 TBs dried rosemary

1 TBs dried thyme

1 TBs dried oregano

Sauté carrots, onions, celery until soft. Add zucchini, squash, garlic. meanwhile parboil potatoes and sweet potatoes.

Add beans, tomatoes, spices, stock. Bring to a boil and simmer for 30 minutes until all veggies are cooked through. Remove 2 cups of soup and blend in blender then add back into soup. Add parsley last .

Lots of steps but it’s s simple Stew. Serve with bread or a salad. Stick to your ribs stew in the Summer? A Yeah!