Fall Vegetable Stew
Recipe for Category Soups & Stews
Contributed by Jennifer Peachey (from Simply Stews)
This makes a lovely warm meal served with fresh bread and/or a salad. We added yams and peas. You could also add beets, broccoli, cabbage or squash. In place of fresh tomatoes we used frozen, but canned would also work.
2-3 pounds of ripe tomatoes
4 ears corn (or 1 cup frozen)
3-4 potatoes, chunked
2 tbsp olive oil
1 dried chipotle chile
1/4 tsp ground coriander/cilantro or 2 tbsp fresh
2 medium leeks or onions, chopped
3 cups stock
3 medium carrots, sliced
3 garlic cloves, chopped
salt and pepper to taste
Peel and coarsely chop tomatoes; reserve juice and seeds. In a large soup pot, heat oil. Cook leeks until wilted. Add garlic. Cook for 2 minutes. Stir in tomatoes with juices. Add the chile, coriander, stock, carrots, potatoes, and salt and pepper. If required, add more water to cover vegetables. Bring to a boil. Cover and simmer for 25 minutes. Remove the corn from the cob (or simply add corn, if using frozen). Add to the soup for the last 10 minutes. Serve with grated Parmesan cheese and basil pesto on the side. This stew reheats well and tastes even better the next day. Do not freeze.