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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe originates from Moosewood Restaurant cooks at home but I have tweaked it slightly over the years. Filling, tasty and nutritious. Delicious with a crusty bread on a cold night. Ingredients:
2 onions, chopped |
2 celery ribs, chopped |
2 tablespoons olive oil |
2 medium carrots |
2 medium parsnips |
1 small sweet potato |
1 large potato |
10 ounces green beans (about 2 cups trimmed and halved, i use frozen) |
1 teaspoon dried dill |
1 teaspoon marjoram |
1 vegetable stock |
1 1/2 cups water |
1 red bell pepper |
2 cups sliced mushrooms (about 6 ounces ) |
1 tablespoon dijon mustard |
1 tablespoon molasses |
salt and pepper |
Directions:
1. Heat the oil in a large soup pot over medium low heat. Add the onions and celery and saute for a few minutes until soft.
2. Add the vegetables up to the green beans in order, stirring after each addition. (I just chop one, add it and stir, then move on to the next.).
3. After you add the green beans, add the herbs, stock and water and bring to a boil.
4. Chop up the pepper and mushrooms and stir in with the mustard and molasses. Lower the heat to simmer.
5. Partially cover and simmer for ten minutes, or until the veggies are cooked.
6. Taste and add salt and pepper as you like.
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