Hearty Vegetable Stew

Jessica Maynard Photograhpy

It’s the first big snow of the season and frankly I feel like cuddling up under the covers and NOT making dinner.  But this stew is so easy and comforting I know it will be worth the effort and I will be rewarded with both a full and warm belly!

Hearty Vegetable Stew

2 Tablespoons of olive oil

1 white onion, diced

3 small red or new potatoes

1 large carrot peeled and sliced

3 cups of water

1 can of corn

1 12 oz can of diced tomatoes

1 12 oz can of white beans (great northern or cannelli)

2 teaspoons of tumeric

2 teaspoons of salt, divided

½ teaspoon of pepper

Cook onion in the oil until soft.  Season with 1 teaspoon of the salt.  Add the potatoes and carrot and cook 2 minutes. Add the water and bring to a boil.  Turn down heat and simmer for 30 minutes.  Add the tumeric, remaining salt and stir.  Add tomatoes, corn and beans and pepper and stir.   Simmer a few more minutes, stir and serve.