Veggie Stew

There’s nothing as cozy and satisfying as a warm soup cooking on a cold winter night! Put a local spin on your stove with this delicious recipe using North Carolina local vegetables.

 

1 onion, diced

1 lb zucchini, diced

1 head green cabbage, diced

2 lbs roma tomatoes, diced

6 ears corn, kernels removed (did you freeze these this summer? if not, use canned!)

2 lbs potatoes, diced and boiled

3 quarts vegetable stock

 

Heat small amount of olive oil in soup pot. Add first three ingredients and pinch of salt. Saute over medium heat for 5-10 minutes, stirring constantly. Add vegetable stock and seasonings of your choice (bay leaf or thyme are what I use).  Add corn & tomatoes and simmer for 45 minutes.

 

Next, run potatoes through a food mill or blender and add them to the mixture. This should turn it from a “soup” into a “stew”! Simmer for 10 minutes and season to taste with salt/pepper as needed.

 

To serve, pour into bowls, top with parmesan cheese and croutons.