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Veg Stew
1 onion, chopped
2 carrots, cut into chunks
1 medium white potato, cut into chunks
5 cloves garlic (or to taste), minced
1/2 cup shredded cabbage
handful of mushrooms, sliced
2 tbs. pearl barley
2 tbs. split peas
2 tbs brown lentils
1-2 tbs mellow brown rice miso paste
2 tbs flour
6 cups water
black pepper to taste
1/2 tsp. each dried savory, sage, rosemary, and thyme
and, of course, whatever else strikes your fancy
Sautee the onions and garlic in a tiny splash of olive oil until
the onions are soft and translucent. Add the water, potato, carrot,
cabbage, and mushrooms; bring to a boil, reduce to a simmer, dissolve
the miso paste and stir in. Cook for 10 minutes, then add the
barley, lentils, and split peas along with the herbs.
Cook for another 15-20 minutes until the grains are soft; then
dissolve 2 tbs of flour in a bit of cold water, slowly add some
hot soup to it, stirring to avoid lumps, until it is well-dissolved.
Pour this mixture slowly into the pot, stirring, until the desired
thickness is reached. Add pepper to taste, and some butter or
maragarine if desired. Serve over noodles or brown rice with good
whole wheat bread on the side.
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Vegetable Stew 02