Kitchen sink stew

Kitchen Sink Stew


Ingredients

• 1-2 Tbsp olive oil
• 1 leek or small onion
• 2 Tbsp flour or thickener of your choice (I use tapioca flour)
• Enough stock to cover the contents of your pot
• 1 cup beans, fresh or tinned (kidney, lima, etc.)
• 1 cup chopped, cooked meat (optional)
• 4-5 cups chopped vegetables of your choice- whatever you have in season in your garden- kale, carrots, beans, potatoes, etc.
• Salt and pepper
• Mixed culinary herbs- fresh or dried to taste (dill tastes good with fish, rosemary tastes good with everything else, but I like to put in a bit of parsley, sage and thyme as well).
• Milk or cream (optional)

Method

1. Soften the leek or onion in the olive oil in the bottom of your soup pot
2. Add rest of veggies and stir and continue to saute for a few minutes
3. Add vegetable stock and beans (and cooked meat if you are using it)
4. Mix your thickener with a little water to make a smooth paste and slowly mix in to the warmed stew.
5. Add plenty of dried mixed herbs, salt and pepper to taste
6. Simmer over medium/low heat until everything is softened (about 20 minutes or so), and give it a stir every once in a while to keep it from burning on the bottom
7. When the soup is done add some milk or cream if you want