Winter is Coming Vegetable Stew
Like The Seven Kingdoms of Westerly, winter is coming to New England. To ward off the frigid snowy weather I love to create tasty, healthy, soups and stews that are filling but low in fat, salt and calories but not short on flavor. My vegetable stew fits that description perfectly. Totally healthy, vegan, flavorful with just the right kick from hot sauce. I make a big batch and free for future dinners when snow drifts are blanketing our homes.
2 tablespoon olive oil
4 cloves garlic crushed
1 large shallot chopped
8 oz baby portabella mushrooms, sliced
1 can(14.5 oz) petite diced tomatoes, Hunt’s no salt added
2 cups vegetable broth
1 tablespoon chili powder
1 cup chopped baby carrots
1 cup farro, rinsed
1 can (15 oz) Cannellini Beans, rinsed
Griller Crumbles, Morning Star
2 tablespoon Franks Hot sauce
In large stock pot heat olive, add garlic and shallot cooking for 5 minutes until translucent. Don’t brown. Add mushrooms cooking another 5 minutes. Combine tomatoes, vegetable broth and chili power adding to vegetables mixture. Add carrots, farro, cover, simmer for 15 minutes. Finish stew by adding beans, Griller Crumbles and Franks Hot Sauce. Simmer for 10 more minutes.