Vegetable Stoup

I planned to make some kind of chicken soup. I was thinking of making dumplings or noodles to go with it. In the end it turned out completely different.

Not quite a vegetable stew.

Not quit a vegetable soup.

I called it Vegetable Stoup.

Here’s the blueprint.

onion
carrots
turnip
potatoes
celery
tomatillos
can of chopped tomatoes
garlic
ear of corn
can of red kidney beans
seasonings

Most of the ingredients I had in the fridge and I bought the tomatillos for another dinner but decided to toss them in to give the dish a tangy taste.

In a large pot (I use a cast iron Dutch oven) sauté the onions in Rachael Ray Extra Virgin Olive Oil to make them cute-as-a-button. Chop and toss in the rest of the ingredients, add some water and seasoning. I used salt, pepper, garlic powder and a good shake of Tabasco sauce.

Simmer for 1-2 hours, checking the liquid level and topping up with water as necessary. Layer in more seasoning to your taste.

I served this with warm tortillas since I seem to have an abundance of tortillas at the moment, but a good, crusty bread would be excellent also.