Hearty Vegetable Stew

2  servings		golden beets or turnips
1-1/2  cups		carrots peeled and chopped (about 3 carrots)
3		stalks of celery, chopped
6		cloves of garlic, minced
4  cups		of low-sodium vegetable broth
28  ounces		8 fresh tomatoes or a of tomatoes
2  tablespoons		sugar or 6 dates blended with water
1  teaspoon		roasted cumin
2  teaspoons		Herbs de Provence (or an Italian herb mix)
1  teaspoon		smoked chipotle powder (optional)
2		idaho potatoes
10		Baby Potatoes - Whites
1		White Onion - Medium
1		Yam

Tip: Click on the ingredient links to learn the nutritional information for all the Hearty Vegetable Stew ingredients. The serving size for any ingredient in Hearty Vegetable Stew may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Crock Pot Directions:
Blend the fresh tomatoes or the canned tomatoes with the herbs and dates or sugar. Taste. Add chipotle
seasoning to taste.
You’re going to choose the sliced option for the yams/sweet potatoes so they don’t completely fall
apart in the crock pot. Combine ingredients in crockpot, starting with the carrots at the bottom, then
potatoes, beets/turnips, yam, celery, and onions. Pour tomato mixture over top.
Cook on low for 6-7 hours or high for 5 just until the potatoes are done and the vegetables are tender.
Add Herbamare or salt and pepper and taste test and adjust seasonings if desired. Serve.
Stove Top Instructions:
Sauté onions and garlic in 1 cup of vegetable broth over medium heat while you chop your veggies.
Add a little more broth or water to prevent from drying out. Dice your potatoes smaller than your
yams/sweet potatoes as they take longer to cook. Dice the beets or turnips about the size of your
potatoes as well. Chop the rest of the veggies and add to the pot when ready. Add remaining 3 cups of
vegetable broth. It doesn’t have to cover all of the vegetables, but almost. Blend tomatoes, seasonings
and sugar or dates in blender and add to pot. Cover the pot, bring to a boil and then reduce to medium
heat (between 4 and 5) and cook for 45-55 minutes until the potatoes and beets/turnips are soft.
Season to taste with salt and pepper. To make it thicker, take a potato masher and roughly mash only
a part of the stew about 1/4 of it to make the broth thicken and become a chunky stew. Serve.