Vegetable Stew

 

Serves: 4

 

 

4 cups vegetable bouillon cube, broth

4 cups water

2 cups rutabaga diced

2 cups butternut squash " pieces

2 cups carrots sliced

2 cups red potatoes 1/2" pieces

1 cup of onions sliced

1 cup frozen green peas

16 leaves kale, torn

3 bay leaves

cup fresh parsley chopped

2 Tablespoons of Dijon style mustard

 

In a 4-quart saucepan, combine vegetable broth and water. Bring to a boil over medium-high heat. Add diced rutabaga and sliced butternut squash, carrots and potatoes. Reduce heat to medium, cover and simmer for 15 minutes.

 

Add onions, frozen peas, kale and bay leaves. Stir, cover and cook for 10 minutes.

 

Add parsley and mustard. Stir, cover and cook for 5 minutes. Remove bay leaves and discard.

 

To serve, divide stew among 4 large soup bowls and serve immediately, accompanied by coleslaw tossed lightly with nonfat dressing.