Tomato Vegetable Stew

Tomato Vegetable Stew

I know, I know!

ANOTHER soup recipe?

I’m starting to sound like the English peasants! But, it’s hard to cook much else with only 1 knife, one soup pot and a ladle. PLUS, this is really more of a stew.

Ben and I have been travelling steadily for the past 4 months across South East Asia. Every 2-3 days we pack up our things, head to the bus/train station and change cities. It has been amazing, mind opening, stimulating on every level, and completely exhausting. Life is rough, what can I say! 

Early on we decided that at the end of our trip we would rent an apartment in Chiang Mai, Thailand for 3 weeks to work on our various projects (like this blog!) and to begin the decompression of heading home. And, here we are.

We have been fortunate enough to sample some of the best vegetarian fare in the world on this journey. I’ve had so many food epiphanies that I can’t even keep track. Don’t worry- they’ll soon be making appearances on this very blog.

But, no matter how good the food, eating out for 2 meals a day every day can get old fast. And more than that, it loses its sense of luxury. So, in preparation for heading home, we decided to cozy up on our sofa (ooh!) and watch television (ahh!).

I couldn’t think of a better antidote to restaurant boredom than a thick, homemade, vegetable-heavy, tomato-y stew served with a big piece of rye bread and a nice little spot of television.

Tomato Vegetable Stew
 
Prep time
Cook time
Total time
 
Hearty tomato vegetable stew.
Author:
Recipe type: Bowl Food
Serves: 4
Ingredients
  • 1 tsp oil
  • 1 medium onion, chopped
  • 1 clove of garlic, minced
  • ½ tsp curry powder
  • 2 tsp italian seasoning
  • 400 g canned tomatoes
  • 3 cups (750 ml) of good quality vegetable broth
  • 1 cup (500g) of cooked kidney beans
  • ⅓ cup (190 g) uncooked green lentils
  • ¼ cup (50g) uncooked barley (or rice if gluten free)
  • 1 large carrot, cut in chunks
  • 1 large stalk of celery, cut in chunks
  • 1 large potato, cut in chunks
  • 1 large handful of spinach
  • Salt and pepper to taste
Instructions
  1. Add the oil to a large sauce pan over medium heat.
  2. Add onion and a pinch of salt.
  3. Cook until onion is beginning to look translucent.
  4. Add garlic, curry powder and italian seasoning.
  5. Cook again for another minute.
  6. Add canned tomatoes, broth, barley (or rice), lentils and beans. Bring to boil.
  7. Once at a boil, reduce heat to a simmerand add all vegetables except spinach.
  8. Allow to simmer for 30 minutes, stirring occasionally.
  9. Just before serving add spinach and allow to wilt.
  10. Enjoy!

 Ben’s Verdict (aka a MeatEater Responds):

 Now this is my kind of soup! Hearty, chunky and full of savoury goodness.  I particularly liked having chunks of potatoe in there; I have missed the humble spud on this trip, it’s all noodles and rice in Asia.

Ever Changing Noodle Soup was good, but in my opinion, this kicked it’s butt. A definite four out of five.

 

 

 

 

Comments

  1. Kevin says

    Good to have you back!!! Missed your writing. The stew looks delicious and we will try making it later. The soup is going to be made tomorrow night and we will see if Dad can follow a recipe. LOL.. The markets must be fantastic there?

    • says

      Hello! Welcome to the new site!! I think we both know that he can’t follow the recipe. I’ll settle for a reasonable facsimile haha.
      Thanks for coming to check it out. There are a lot of expats in Chiang Mai so you can buy pretty much anything here. And the local produce is pretty cheap.

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