So the weather in Montana has been horrible the last couple of weeks. This week especially. It can’t decide if it wants to rain, snow, blow us away with gale force winds, or sleet on us until we are popsicles. Ugh!

Today was probably one of the coldest, strangest days we have had so far. The wind was howling like crazy, and then the next thing you know, we have snow blowing in a blizzard-like fashion. The sun pops out in the midst of it, then it goes back to looking like Narnia in the middle of winter. Good grief! My toes are frozen (where are my fuzzy slippers?!) and Target was out of fire logs. *sigh* What’s a girl to do? Make “stewp” of course!

Nothing beats the cold, icky weather better than a nice thick bowl of veggie stewp. I named this April Winter Stewp, since Montana just can’t decide if it wants to be winter or April. LOL! Here is my recipe. Enjoy!

Tori’s April Winter Stewp
(This makes a very large pot, so you will have plenty of leftovers!)
 

Veggies:
6 large carrots, chopped into large pieces
8 celery hearts, chopped into large pieces
1 large yellow pepper, chopped into large pieces
1 large red pepper, chopped into large pieces
1/2 large onion, diced
3 cups broccoli florets
2 cans organic diced tomatoes (14.5 oz. cans)
1 can organic tomato paste (small can)

Liquids and Seasonings:
2 Tbsp. extra-virgin olive oil
2 Tbsp. minced garlic
2 Tbsp. organic no-salt seasoning
1 Tbsp. low-sodium soy sauce
2 tsp. organic curry
1 tsp. organic tumeric
1/4 cup dark red wine
fresh ground pepper
1 qt. organic free range chicken broth
Water

Directions:

Chop all veggies and mix well in a large bowl. Set aside.

In a large stock pot, heat olive oil over medium-high heat. Add garlic and brown. Stir in onions until they become slightly translucent. You might notice that your garlic and onions are starting to stick. That’s ok! Just add a touch of your chicken broth to your pot, and stir quickly. It will release the garlic and onions, and add a great flavor to your stewp!

Now, add your wine, organic seasoning, soy sauce, tumeric, curry, and pepper. Stir well, and bring to a boil.

Next, add in your diced tomatoes, and tomato paste. Bring back up to a boil, stirring often. After tomato paste has blended in, add your chicken broth, and return to boil yet again. This shouldn’t take too long!

Carefully add your large bowl of freshly chopped veggies, and mix well. Add about 3 cups of water, (or enough to go over the top of your veggies by about 2 inches.)

After your soup returns to a boil, reduce heat to medium-low and allow to simmer for about 15 minutes.

I served ours with a side of sprouted whole grain Mack’s Flax toast. Delicious! You don’t even need butter with this bread; it is crunchy goodness all in itself. Mmmmm.

If you decide to give this recipe a try, let me know what you think. I love to hear from my readers. :)

Here’s to better weather, (I hope!)