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Winter Vegetable-Bean Stew

1 teaspoon extra virgin olive oil
1 leek-halved lengthwise, rinsed and sliced into 1-inch pieces
2 tablespoons whole wheat pastry flour
1-inch piece kombu
1 cup winter squash-cubed
1 small sweet potato-cubed
2 carrots-small irregular cut
1 cup turnips-diced
2 parsnips-small irregular cut
1 cup cauliflower florets
5 cups Vegetable Stock
1/2 cup white beans-cooked until tender, but unseasoned
2-3 teaspoons white miso
1 cup broccoli-tiny florets
1-2 fresh scallions-sliced thin for garnish

Heat olive oil in a soup pot and saute leeks for 2 minutes. Slowly add flour, stirring constantly until leeks are coated. Add balance of vegetables, except broccoli and scallions, and gently add stock. Bring to a boil and cover. Cook over low heat for 35-40 minutes. Remove a small amount of broth, puree miso and stir into soup. Add broccoli and simmer until broccoli turns bright green, about 4 minutes. Serve garnished with scallions. 


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