Mammy’s Vegetable Stew

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Mammy’s Hearty Vegetable Stew

This is my all time favorite comfort soup. My grandmother, who we all called Mammy used to make it, then my mom made it for us and now I make it a couple times a month in the fall and winter months. Mammy made it with all frozen vegetables and a Campbells soup base and it was still delicious but I use a non-dairy soup base so that if Im making half meat, half vegetarian, the vegetarian portion is vegan. I also use fresh and organic vegetables, but frozen work too! Its rustic, filling, delicious and healthy too!

Makes 6-8 bowls

Ingredients:

1 46 oz bottle of V-8 juice. I use Spicy V-8 but use if you dont like a little kick, use regular.

1 “cream of broccolisoup. Imagine makes great non-dairy soups or make your own base for extra credit!

Broccoli, 1 bunch chopped in small pieces

Cauliflower, about a third of a head, chopped

1 onion, diced

4 cloves garlic minced

I cup frozen peas, (or fresh if in season!)

2 carrots peeled and chopped,

2 potatoes peeled and cubed. Or one sweet potato, one regular if you like.

1/2 lb mushrooms, sliced

1 pound ground beef or turkey

Spices: onion powder, garlic powder, cayenne pepper, chili powder, salt and pepper

Instructions:

Start with the V-8 juice and soup in a big pot over medium to high heat. Add the potatoes and carrots and a dash of all of the spices. Stir and let it come to a boil.

Add the chopped broccoli and cauliflower. Stir and let cook about another 5 minutes. Add the mushrooms and peas and reduce heat to low uncovered.

While that’s cooking, heat oil in a saute pan and saute onion and garlic until translucent. Add the ground turkey or beef and cook well. Add some salt, pepper, garlic and onion powder and another dash of cayenne if you like, to the meat.

Add the cooked onion and meat to soup and let simmer on low partially covered for about 45 minutes, stirring occasionally.

Serve with a simple green salad and bread. Mammy and my mom served it with bread sticks. Yum! This soup only gains in flavor so I think it’s better the second day.

Extra Credit:

Lately I’ve gotten a little crazy in my quest for making everything from scratch so I’ve been making the broccoli soup base from scratch. It’s not necessary but if I have extra time I do this.

Cooking the soup base.

Then pureeing

Ingredients:

A big bunch of broccoli, chopped

1 onion, diced

2 cloves garlic, chopped

2 tbl olive oil

4 cups chicken or vegetable stock (You can also make this from scratch)

                                        2 cups packed spinach

Heat the oil in a soup pot over medium-high heat, add the garlic and onions with a dash of salt, cook for a few minutes until translucent. Add the chopped broccoli and cook for a few more minutes.

Add the stock, salt and pepper and bring to a boil. Cook for 7-8 minutes until broccoli softens. Stir in the spinach and remove from heat. The spinach will wilt into the soup.

Puree the soup in a blender in small batches if necessary or with a hand immersion blender.

Add two cups of the soup to the V-8. Save the rest for a healthy and delicious snack.

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