Root Stew

*Vegan*

A simple but hearty stew I made one day to use up all of the root vegetables I had in my kitchen before they spoiled.  This recipe leaves room for alot of modifications, so feel free to make any necessary–I added steamed cabbage from the previous night’s dinner in addition to fresh kale.  Enjoy!

Ingredients:

2 1/2  tbsp olive oil

1 medium onion, diced

4 loves garlic, minced

4 medium carrots, (peeled & cut into thirds)

2 large potatoes

1 small sweet potato

1 medium yucca root /cassava
(long, brown root vegetable with waxy skin–can be found in produce aisle near other root vegetables.)

1 bunch kale greens

8 cups water

1/2 can (8 oz.) tomato sauce

Salt & pepper to taste

1/2 tsp chili powder

1 tsp. Italian medley seasoning

Directions:

Add olive oil to large pot, and saute onions and garlic over medium heat.  Cut all vegetables into bite sized chunks, and add to pot.  In separate pot, cover yucca root with water and boil about 10-12 min. (it is quite fibrous and takes a little longer to cook than the other root vegetables).  Continue sauteing other vegetables until slightly tender.  Slowly pour water over vegetables, and reduce heat.  Cover pot and allow to simmer about 10-15 min.  Add yucca root, tomato sauce, and seasonings to soup.  Simmer uncovered for another 20-30 min or until all root vegetables are tender when pierced with fork.  Remove from heat, and add extra seasonings as needed.

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