Vegetable Stew

8 Cups homemade vegetable stock (or prepared organic vegetable stock or any flavor soup base you prefer)

2 carrots
1 small eggplant (I use the striped Italian ones)
1 small summer squash (any variety)
1/3 head cabbage
1 ear of corn (cut into 1 in. chunks-or you can cut it off of the cob)
1 large stalk celery
1 cup fresh spinach (or any green)
1 cup uncooked vermicelli (fideo)
1/2 C red bell pepper
lemongrass
salt, pepper
1 hot chile pepper (optional)

I use my own homemade stock that I season well so I don't add much seasoning here. If you are using prepared stock, you may want to add Greek or Italian seasoning in the beginning for more robust flavor.
This is a "use what you have" recipe so any vegetables will work.

Heat stock over low heat in large soup pot. Chop vegetable in roughly 1 in. pieces. Add vegetables in order of time needed to cook, starting with carrots (I put carrots, peppers, celery, corn, cabbage, eggplant, squash). Save spinach for later - if you're using a heartier green you may want to add it now.
Raise heat to medium-high and bring pot to a simmer. Add lemongrass and simmer for 20-30 minutes. While that is cooking, boil water for the vermicelli and cook until al dente - drain and rinse with cold water, set aside.
When all the vegetable are tender, add the drained pasta and the spinach. Cook 5 minutes longer, adjusting seasoning as needed.
Remove lemongrass and serve.

Serving Size: Makes 6 hearty dinner servings (8-10oz)

Number of Servings: 6

Recipe submitted by SparkPeople user LEMARRQ.