So part of the 90-Day Spending Fast Challenge is purging stuff I don’t need or using what I have. So keeping with what I have = old veggies; I decided to make Left-over Veggie Stew.
This way, if I don’t want to eat the veggie stew now, I can package it up and freeze it for a later date. This is the easiest stew/soup you will make in your life.
- Look in your fridge and see what is left-over
- I suggest onions, carrots, broccoli, potatoes, mushrooms, tomatoes
- Add some protein like lentils (these don’t have to be pre-cooked)
- Veggie Bouillon
- Salt – try Himalayan, Hickory, or Smoked salt for something different beyond the Bouillon seasoning salt
- 2-3 Cloves
You can thicken up this recipe with some cornstarch or arrowroot if you have any. I’ve even thrown in Liquid Smoke, soy sauce and a chili to change it up.
Chop everything up and throw it all into your slow cooker. Mix the vegetables up with the seasoning and add enough water to cover the top of all the vegetables:
Make sure to taste the broth before starting your slow cooker. If it’s bland now, it will be bland later! I like lemon to add some zest for my stews.
Turn on the slow cooker on low and set aside for 8-12hrs.
Have fun with creating your own concoction. 🙂