Vegetable (Vegetarian) Stew

Ingredients

• 1 large purple onion
• 2 celery stalks
• 2 parsnips
• 3 carrots
• 2 Tbsp. minced garlic
• 2 russet potatoes
• 1 can diced tomatoes
• 1 cup frozen corn
• 4 cups baby kale
• 2 Tbsp. tomato paste
• 1 Tbsp. dried oregano
• 1 Tbsp. dried parsley
• 1 bay leaf
• 8-10 cups water
• 2 1/2 Tbsp. Cavender’s
• drizzle of olive oil

Directions

Chop and peel all veggies and set aside. (Pro tip I learned from my friend Amber – buy the big head of celery. Chop all of it and separate 1-1 1/2 cups into zip lock bags. Add a touch of water, then toss in the freezer. Next time you make soup, you’re all set and avoid wasting celery!) Drizzle olive oil in a large soup pot and start with the onion, carrot, celery, and parsnip. Stir around until everything has started to warm up. Add garlic and cook for another minute or two, stirring frequently. Add tomato paste and stir until evenly distributed, then add the chopped russet potatoes.

Add water and the can of diced tomatoes. Add dried oregano, parsley, and the bay leaf. Bring to a rolling boil for about 45 minutes until potatoes and carrots are fork tender. Taste a few times and adjust the seasoning as needed.

When your seasoning is just right, add the frozen corn and fresh kale. Remove from heat and let cool for 5 minutes before serving. (Don’t forget to fish out the bay leaf!) Serve with a side of cornbread and enjoy!

Wine Pairing Suggestion

Aperture Sauvignon Blanc