Sunday, March 15, 2009

Veggie Stew

INGREDIENTS:

  • 1 medium yellow onion, chopped
  • 3 stalks of celery, diced up
  • 1 large carrot diced, or several baby carrots diced up
  • 3 cloves garlic, minced
  • 1 TBL extra virgin olive oil
  • 1 bay leaf (fresh or dried)
  • 2 medium zucchini, cubed
  • 1 yellow squash, cubed
  • handful of mushrooms, any type, chopped rough
  • 1 can low-sodium diced tomatos with juice
  • 4 C chicken broth (veggie would work, too)
  • 8 oz brown rice fusilli pasta
  • 8 oz frozen edamame
  1. Heat stock pot or dutch oven over medium heat for 5 minutes. Put in olive oil, onions, celery, carrots, garlic and bay leaf. Cook down about 5 minutes until just starting to soften.
  2. Add the rest of the veggies and cook 5 more minutes, stirring occasionally. Toss in tomatoes and chicken broth. Let come to a boil, then add pasta.
  3. Simmer for 10 minutes, or until pasta is done and soup thickens a little. Toss in the edamame and let it go another 5 minutes to warm through. Dig out the bay leaf, and serve it up~!
  4. I loved this recipe. I added no salt or pepper while cooking, the bay leaf and the starches from the pasta flavored it plenty, along with all those veggies~!!
  5. The edamame gives you some protein, although you could certainly toss in some cubed chicken breast if you wanted.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.