RCI-SP.003.0718.001
Vegetable Stew
"Delicious and easy vegetable stew inspired by Providence's City Farm Manager, Rich. Organic, locally grown, and in season ingredients have the best flavor. add a bit more cayenne for a tasty home remedy. " Original recipe yield: 12 servings.
Prep45 min
Cook180 min
Total225 min
Servings4
Difficultyadvanced
Ingredients
- 2 tablespoons
- yellow onion1 largechopped
- leeks2 buncheschopped
- elephant garlic1 clovechopped
- celery4 stalkschopped
- carrots3 largechopped
- 1½ quarts
- 1 unit
- 1 unit
- Chinese cabbage½ headcored and shredded
- 4 large
- 1 tablespoon
- 2 teaspoons
- 1 teaspoon
- ¼ teaspoon
- 1 dash
- 2 unit
- grated Parmesan cheese to taste1 unit
Method
1
Peel and dice the potatoes into ½-inch cubes, then set aside in a bowl of cold water to prevent browning.
2
Heat butter in a large heavy-bottomed pot over medium heat until foaming.
2 minutes
3
Add the chopped yellow onion, leeks, and elephant garlic to the pot, stirring frequently until softened and fragrant, approximately 5-7 minutes.
4
Add the chopped celery and carrots, continuing to stir and cook until the vegetables begin to release their moisture, about 3-4 minutes.
5
Pour in the vegetable broth and tomato sauce, then add the bay leaves, dried oregano, dried basil, black pepper, celery salt, and cayenne pepper; stir to combine thoroughly.
6
Drain the potatoes and add them to the pot, bringing the stew to a gentle boil over medium-high heat.
2 minutes
7
Reduce heat to low and simmer uncovered for 15-18 minutes until the potatoes are nearly tender.
8
Add the shredded Chinese cabbage and the canned black beans (drained and rinsed), stirring gently to combine.
9
Continue simmering for an additional 10-12 minutes until the potatoes are completely tender and the cabbage is soft, adjusting seasoning as needed.
11 minutes
10
Ladle the stew into serving bowls and finish each portion with grated Parmesan cheese to taste.