It has been a rainy dreary day in Philadelphia today. Cold and windy and cloudy – pretty much just a plain old yucky day! I wanted to make something for dinner that would warm me up, and I knew just what to create!
First I made a gravy broth – this is what I used
- 9 cups vegetable broth
- 1 tsp yellow mustard
- 3 large garlic cloves, minced
- 2 tbsp hummus
- 2 tbsp balsamic vinegar
- 2 tbsp blackstrap molasses
- 1 tsp agave nectar
- 2 tbsp olive oil
In a food processor, I combined all gravy ingredients except veggie broth and pureed until it was smooth.
I was a little skeptical about this broth, but it seriously looked, smelled and tasted like actual gravy. Not sure why or how, but it did!
On a separate pan on the oven, I put the vegetable broth over medium high heat and added the gravy mixture. While that was brought to a boil, I chopped up the veggies!
Here are the veggies that I used:
- 1 small potato, peeled and chopped
- 1/2 acorn squash, peeled and chopped
- 1 large can of corn, drained and rinsed
- 1 large red onion, chopped
- 1 bell pepper, chopped
- 1/2 zucchini, chopped
- 4 stalks of celery, chopped
- 1/2 head cauliflower, chopped up
- handful of baby carrots, peeled and chopped
I loved this part of the meal because I could add as much or as little to the stew as I wanted – and I wanted to add A LOT!
I pretty much added everything I got this week at Reading Terminal Market. I love my weekly trips there for fresh veggies!
I chopped and washed all the veggies..it took a while! I was very excited to add a potato to the stew! Not sure why, but I was!
After chopping up all the veggies, I decided which dry ingredients and grains I wanted to use.
I went with:
- 1/2 cup uncooked brown rice, rinsed
- 1/2 cup uncooked lentils, rinsed
- 1/2 cup uncooked green peas, rinsed
I added all the veggies and grains to the boiling broth/gravy mixture and was on my way to get my stir on!
I brought the strew to a boil again and then lower the heat. At this point I also added a few pinches of chili powder, black pepper and salt for a little extra seasoning flavor!
I turned the heat to low and left the stew to become stew! I came back to check on it ever so often, but I pretty much left it alone to thicken up for an hour and a half.
After simmering on low heat for a while, the veggies softened up and the flavors all came together and the stew was ready!
I added my stew to my new favorite bowl – the SalsaBol – and was ready to get my eat on!
The stew turned out WAY better than I expected! It was salty and savory and warm! The gravy broth gave amazing flavoring to the meal and the mixture of veggies turned out perfect!
This stew literally warmed me up from my toes to my nose!
What’s better is that it tasted amazing and left me feeling full!
This was an amazing fall soup that you could create any way you would like with your favorite vegetables and grains!
What is your favorite Fall soup?
I honestly can’t decide which soup I liked better this Fall season so far – this stew or the Butternut Squash Soup I made last week!
What is the new stew/soup creation I should make? Suggestions?