Vegetarian food can be filling and hearty. Northern stew is one example of a vegetarian meal that can satisfy even the biggest appetite. Many cooks have their own favorite version of northern stew, but characteristically it consists of a number of vegetables such as onions, garlic, potatoes, diced tomatoes, carrots, celery, parsnips and peas. This stew is not only savory and satisfying, but because it is low fat and it is rich in vegetables, it is healthy as well.
Step 1
Heat 3 tbsp. olive oil over medium-high heat in the stockpot and add the minced garlic. Cook until the garlic begins to pop in the pan.
Step 2
Add the potatoes and sauté until they are warm, about two minutes. Add the onions, carrots, celery, and parsnips and sauté for three minutes. Add the flour and stir to coat the vegetables.
Step 3
Add the vegetable stock and the diced tomatoes and turn the heat to medium. Simmer for 20 minutes.
Step 4
Add the peas and simmer, covered, for 30 more minutes.
Step 5
Add salt and pepper to taste. Serve warm.
Things You'll Need
- 3 tbsp. olive oil
- 4 cloves garlic, minced
- 6 small red potatoes, quartered
- 2 medium yellow onions, peeled and chopped
- 3 carrots, peeled and chopped
- 3 ribs celery, chopped
- 1 cup parsnips, peeled and chopped
- 8 oz. frozen peas
- 2 tbsp. whole wheat flour
- 2 cups canned diced tomatoes
- Large soup pot
- Ladle
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