Growing up as a kid, I always loved my mom’s beef stew. Here’s a much healthier version that’s sure to please.
- 1 C Soy Curls
- 1 1/2 C chopped onions
- 6 medium carrots, cut into 2-inch pieces
- 3 medium potatoes, peeled and cut into 2-inch pieces
- 1 C sliced celery, about 1-inch pieces
- 1 can diced tomatoes, undrained
- 1-2 garlic cloves, minced
- 2T beef-flavored seasoning (I like McKay’s)
- 1 T dried parsley leaves
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp chopped rosemary
- 1 bay leaf
- 2+ C water (to the desired thickness)
- Rehydrate Soy Curls in hot water and set aside.
- In a soup pot, combine carrots, onions, potatoes, celery, garlic and seasonings and bring to a boil. Reduce heat and simmer about 30 minutes until veggies are tender.
- Drain Soy Curls, cut into 1-2 inch lengths and add to pot along with tomatoes.
Continue simmering about an hour, until flavors are blended.
- You can easily make a thicker broth by adding a few tablespoons of instant potato flakes, if desired.
- Serve with warm bread.
Tastes great on the first day, even better a day or two later. Also, freezes well.
You can also add a cup of wilted, finely chopped spinach or kale to increase the nutrient value without altering the basic taste.