I admit it. It can be difficult to get enough servings of veggies sometimes. Luckily, soups and stews can fill the bill easily with little fuss. Soups and stews can be made in batches and frozen or large batches to cover a couple of days of meals. This vegetable stew has large chunks of veggies, can be doubled and freezes well.
½ C Boca crumbles (optional)
4 celery ribs, de-string and dice
4 carrots, diced
1 large potato
1 C onion, diced
¼ C sweet peas (reserve for later addition)
1 clove garlic, minced
¾ t salt
¼ t pepper
½ t basil
½ t dill
2 T tomato paste
½ C Crushed tomatoes
5 C vegetable broth
1 T flour (spelt, cornstarch, potato starch)
1 T cold water
Set aside sweet peas. Chop vegetables into large chunks, sprinkle with a little salt & pepper. Place in a roasting pan and spray very little cooking spray onto vegetable and stir. Roast for 25 minutes at 400 degrees.
While vegetables are roasting, combine tomato paste, crushed tomatoes, spices and vegetable broth in soup pot. In a small bowl with tight fitting lid, combine water and flour. Shake until combined then add slowly to heated tomato mixture.
In saucepan, heat crumbles and sweet peas, adding about ¼ C of tomato broth mixture.
When vegetables are cooked, add vegetables and crumbles to tomato broth.