Winter vegetable stew
This is really good.
Winter Vegetable Stew (from Table for Two, by Joanne Stepaniak)
You need 6-8 cups of vegetables. The cookbook says to combine sweet potatoes, turnips, rutabagas, carrots, potatoes and parsnips, but I dissed the rutabagas and turnips. (Parsnips are cute, by the way.) Peel all the veggies and chop them in chunks that are about the same size. Then you need 6-8 cloves of garlic, peeled and chopped coarsely, 1 large chopped onion, and 2 cups of greens (I used kale).
Put everything except the kale in a large saucepan (or whatever you usually cook soup in) and cover the vegetables with water. Don't fill the saucepan more than 2/3 full; otherwise the water will splash out. That said, the more water you use, the more broth you will have.
Bring to a boil, then simmer, covered, for 30 minutes. Add the kale, cover and simmer for 10-15 minutes, until the root vegetables are very tender and beginning to break apart.
It's amazing. I like sweet vegetables, so I favored the sweet potatoes, carrots, and parsnips and they released all this starchy sweetness. Much better than any commercial broth. You can add a little salt to each bowl.
Comments
The winter veg one is simpler, though, and actually a little better, though they're both good.