Hearty Veggie Stew GF

This was so WONDERFUL on a cold snowy day. I usually don’t write down soup/stew recipes because of how they can and do vary so much but this one was awesome.

  • 3 1/2 quarts of veggie broth
  • 4 1/2 gloves crushed garlic
  • 1 c roasted barley
  • 2 med potatoes, diced
  • 3-4 sunchokes, diced (AKA Jerusalem artichokes)
  • 1 large carrot, 1/4 – 3/8 in slices
  • 1 large leek sliced thin
  • 1/2 c frozen corn
  • 1/2 c frozen (or fresh) broccoli
  • 1/2 c sliced mushrooms
  • 1 bunch kale (stems sliced 1/8 in diagonal, reserve leaves)
  • Black pepper
  • Rosemary
  • Oregano
  • Salt
  • Soy sauce  (substitute tamari for GF option)
  • Mirin
  • Olive oil
  • Ume plum vinegar (or apple cider or other)

Cook barley, potatoes, garlic and sunchokes for 1 hour at least in the broth. Add other ingredients one at a time in order and let simmer for another 20-30 minutes. Add leaves of kale in the last 5-10 minutes, you want them bright green, if they fade to dark green you waited too long, but they probably will still taste OK. 🙂

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