For me there’s no better way to spend one of those days but at home cozied up working inside on some writing and enjoying some heart warming comfort food (you all know I’m into healthy stuff, so whatever I do make I clean up as much as possible). Since today was one of those days where I didn’t have to be out fighting the rain, I took the liberty of making this delicious vegetable stew from scratch:
Instructions:
1) Boil a butcher’s beef bone in a pot of cold water for 2-3 hours to make the broth. After broth is made, remove the bone.
I keep beef bones from the butcher in the freezer for a rainy day (no pun intended) to make the stew’s broth. Homemade beef broth is much healthier than store bought broth out of a box or can. Bones are full of calcium, magnesium, phosphorus, silicon, sulphur, collagen and trace minerals as well as the stuff that builds glucosamine and chondroitin (joint health).
2) Chop vegetables of your choice (I used) onion, celery, carrots, broccoli and toss into the pot.
3) I added some of Bob’s Red Mill veggie soup mix with green split peas, yellow split peas, barley, lentils and vegetable pasta (semolina wheat flour, dehydrated spinach and tomato). You could add meat or any beans of your choice.
4) Season with your favorites seasonings, I recommend using a bay leaf, sea salt, cayenne pepper and turmeric.
It takes a few hours for everything to set, so be patient with your stew! This one is not to be rushed.
