American vegetable stew
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Yellow onion, chopped |
| 1 | clove | Garlic, crushed |
| 1 | each | White potato, chunked |
| 1 | each | Carrot, sliced |
| 1 | each | Celery stalk, sliced |
| 1 | each | Zucchini, sliced |
| ½ | cup | Broccoli, chopped |
| 1 | each | Leek, trimmed, washed & sliced |
| 2 | cups | Tomato sauce |
| 1 | tablespoon | Parsley |
| ½ | teaspoon | Paprika |
| ½ | teaspoon | Basil |
| ½ | teaspoon | Chili powder |
| ¼ | teaspoon | Dry mustard |
| ¼ | teaspoon | Cumin |
| ⅛ | teaspoon | Pepper |
Directions
Cook the onions, garlic, potato, carrot and celery in a small amount of water in a large saucepan for 10 mins. Add the remaining ingredients and cook over low heat until the veggies are tender, about 35 mins. "The McDougall Plan" by John McDougall Typed by Lisa Greenwood
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