Gypsy Stew, version 1
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 Carrots, peeled and chopped3 Outer Celery Stalks, chopped1-2 Inner Leafy Stalks, chopped1 Small Kohlrabi, trimmed, peeled , and chopped1 Cup of Fresh Shucked Peas1 Zucchini, chopped1 Summer Squash, chopped1 Large Onion, chopped3 Cloves Garlic, minced1/2 Cup Red Lentils4-6 cups Homemade Vegetable Stock/Water (this is NOT included in the calorie count because I make my own stock and do not add salt...and didn't want the sodium distortion of store bought broth)1/2 Tsp Cumin Seeds, toasted1/2 Tsp Mustard seeds - Toast both seeds in a dry pan over high heat until they start to brown and smell toasty.Bay leaf, Salt-free multi-seasoning, Salt, & PepperFresh, basil, Lemon Thyme, and Thyme
This recipe is one of my favorites because of it's verstility. If you don't have a long time to wait for the soup, the longer you saute the veggies the faster you can eat the soup. The truth is it usually tastes better the next day, either way! : )
1. Chop onion, celery, and garlic. Set aside in medium bowl.
2. Prepare and chop all remaining veggies. Set aside in a large bowl, mixing as you add in more veggies. {You can use as many or as little as you want. I literally empty my veggie drawer. I would avoid using broccoli, but I like my broccoli bright green so I use it on other things. : ) }
3. Using a large stock pot heat 1 Tbsp Olive Oil. Add onions and celery, saute about 5 minutes. Add garlic, saute 5 more minutes.
4. Add the rest of the veggies in, adding additional Olive Oil as neccesary. This step can take as much or as little time as you like. If you are crunched for time, add in batches and saute for 10-15 minutes before putting each batch back in the large bowl. When all are well sauteed, put all back in the stockpot and continue with directions. I like to add a little color to my veggies, but it's all a matter of personal taste!
5. Season with toasted cumin and mustard seeds, bay leaf, salt, pepper, salt-free multi-seasoning, a dash of cayenne... to taste.Add fresh herbs, veggie broth or water, and 2 cans diced tomatoes.
6. Simmer slowly until vegetables have desired consistancy, and flavors are married.
This makes approximately 8 1.5 Cup Servings
Number of Servings: 8
Recipe submitted by SparkPeople user THAMESARINO.
1. Chop onion, celery, and garlic. Set aside in medium bowl.
2. Prepare and chop all remaining veggies. Set aside in a large bowl, mixing as you add in more veggies. {You can use as many or as little as you want. I literally empty my veggie drawer. I would avoid using broccoli, but I like my broccoli bright green so I use it on other things. : ) }
3. Using a large stock pot heat 1 Tbsp Olive Oil. Add onions and celery, saute about 5 minutes. Add garlic, saute 5 more minutes.
4. Add the rest of the veggies in, adding additional Olive Oil as neccesary. This step can take as much or as little time as you like. If you are crunched for time, add in batches and saute for 10-15 minutes before putting each batch back in the large bowl. When all are well sauteed, put all back in the stockpot and continue with directions. I like to add a little color to my veggies, but it's all a matter of personal taste!
5. Season with toasted cumin and mustard seeds, bay leaf, salt, pepper, salt-free multi-seasoning, a dash of cayenne... to taste.Add fresh herbs, veggie broth or water, and 2 cans diced tomatoes.
6. Simmer slowly until vegetables have desired consistancy, and flavors are married.
This makes approximately 8 1.5 Cup Servings
Number of Servings: 8
Recipe submitted by SparkPeople user THAMESARINO.
Nutritional Info Amount Per Serving
- Calories: 181.7
- Total Fat: 5.6 g
- Cholesterol: 0.0 mg
- Sodium: 464.1 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 6.7 g
- Protein: 6.8 g
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