Farmers’ Market Vegetable Stew

It’s the time of the year when vegetables are plentiful and sometimes it’s hard to know what to do with them all. When I visited my mom two weeks ago we made this soup with many of the vegetables from her garden. 

Maggie's Mind Mumbles//: Farmer's Market Vegetable Stew



Chop up 1/2 cup onions, 1 cup carrots, 1 pound potatoes, 1 bell peppers of your preferred color, and 2 zucchinis. Mince 3 cloves of garlic.

Heat 2 tablespoons olive oil in a large pot. Add the onions, carrots and garlic. Cook about 5 minutes until softened.

Maggie's Mind Mumbles//: Farmer's Market Vegetable Stew

Add the potatoes, zucchini and a 15-ounce can of diced tomatoes (drained).

Maggie's Mind Mumbles//: Farmer's Market Vegetable Stew

Stir together 2 tespoons dijon mustard, 1 teaspoons minced ginger, 1/2 teaspoon paprika, and 1/2 teaspoon italian seasoning. Add 4 tablespoons vegetable broth then add to the pot. Pour in 1 3/4 cup vegetable broth.

Maggie's Mind Mumbles//: Farmer's Market Vegetable Stew
Maggie's Mind Mumbles//: Farmer's Market Vegetable Stew

Add bell peppers and some fresh basil.

Maggie's Mind Mumbles//: Farmer's Market Vegetable Stew

Then add the swiss chard.

Maggie's Mind Mumbles//: Farmer's Market Vegetable Stew

Then pour in some leftover red wine 😉 we used about half a cup of cabarnet. Allow to boil then turn down heat to low. Cover and let simmer for at least 20 minutes. Add one can of chickpeas.

Maggie's Mind Mumbles//: Farmer's Market Vegetable Stew

Serve with bread and wine. Have some plum cake for dessert.

Maggie's Mind Mumbles//: Farmer's Market Vegetable Stew

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*Side note: Leftover wine can be frozen in an ice cube tray for use in soups and sauces.

Maggie's Mind Mumbles//: Freeze wine in and ice cube tray

How have you used your fresh produce this season?

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