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|Wakula's First Attempt at Vegetable Stew|
"Delicious & clean vegetable stew inspired with the aid of Providence's City Farm Manager, Rich. Organic, domestically grown, and in season ingredients have the satisfactory taste. Add a bit extra cayenne for a delectable home cure. Serve warm with warm bread."
- 2 tablespoons butter
- 1 large yellow onion, chopped
- 2 bunches leeks, chopped
- 1 clove elephant garlic, chopped
- four stalks celery, chopped
- 3 massive carrots, chopped
- 1 1/2 quarts vegetable broth
- 1 (29 ounce) can tomato sauce
- 1 (15 ounce) can black beans
- 1/2 head Chinese cabbage, cored and shredded
- 4 large potatoes
- 1 tablespoon dried oregano
- 2 teaspoons dried basil
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon celery salt
- 1 dash floor cayenne pepper
- 2 bay leaves
- grated Parmesan cheese to taste
|Prep : 15M||Cook : 12M||Ready in : 1H|
- Heat the butter in a large pot, and prepare dinner the onion, leeks, and garlic till smooth. Mix in celery and carrots. Stir in broth, tomato sauce, black beans, cabbage, and potatoes. Season with oregano, basil, black pepper, celery salt, cayenne pepper, and bay leaves. Bring to a boil. Reduce warmth to low, cover, and simmer 25 mins, stirring from time to time, till greens are smooth. Top with Parmesan to serve.
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