Need a potato and veggie stew recipe!

[happybird]

Usually I’m pretty good at tossing stuff together but have hit a block trying to figure this one out. Not having any broth or stock is what's throwing me off, i think.

I know something hearty and delicious can come of these ingredients, but can’t figure out how best to put them together (got my flu shot today and have had a mild headache ever since and some lethargy, especially in my brain it seems lol).
I’m thinking a soup or stew of some sort but any suggestions are appreciated!

Do Have:

Potatoes
Cabbage
Mushrooms
Collard Greens
Onions
Jalapeños
Garlic
Carrots
Broccoli
Fresh Basil
Thyme

Canned Diced Tomatoes and Green Chiles
Canned Corn
Can of Cream of Potato Soup

Red Wine
V8
Milk
Soy Sauce
Frozen Shrimp
Frozen Peas
Parmesan
Veg Oil

Don’t Have:

Any Broth or Stock
Butter
Lentils, Chick Peas, Dried Beans
Flour

[irisblue]

1. Onions, potatoes, cabbage, collards, garlic, carrots & the canned corn& tomatos in a pan with V8

I use V8 t o start my veggie soups all the time. Let it slow boil till carrots & taters are cooked. If you got canned beans or pasta, add them in, adding a bit if water & spices to taste.

[happybird]

2. Thank you!

That sounds good, and not too heavy.

[2naSalit]

3. Cool!

Last edited Tue Dec 5, 2023, 07:45 PM - Edit history (1)

I'm game for a round of stump the cooks!

Ok.

The first list, put it all in, mind your portions. Maybe grill or sear some of the carrots, onions, broccoli, mushrooms, garlic but I'd pass on the jalapeno, let individuals add the heat to taste. You don't want to put too many items in it so that list is good, save the canned things for other dishes though the corn would work, maybe add the can juice if it isn't salty.

So if you want a white sauce-ish broth, leave out all the tomato stuff and use wine and milk and potato soup.

If you want a red sauce, add the wine, V8 and tomato stuff.

Thyme and basil, bay leaf if you have one or two.

Doubt you'll need any thickening like flour for the white version but do add some butter to either during the last third of the cooking time.

What do ya think?

[happybird]

6. Thank you!

Sorry it took me so long to respond, I was cooking!

Went the tomato route, it’s simmering now. Trying to upload a pic but it’s prime internet time here so it’s loading slooow.

Did the onion, celery, and carrots in some oil, added mushroom, garlic, and thyme then the a little red wine, can of tomatoes, V8 and some water.

Peeled and diced a few potatoes, threw in some rinsed, canned corn, and small pieces of broccoli. Added collards and more thyme. Will use the basil as a garnish/topper. Letting it simmer till the potatoes are soft and will maybe toss some frozen peas in? I think that’s everything. Wish I had a bay leaf or two but oh well. Just realized I totally forgot the cabbage, lol!

I’ll report back.

[2naSalit]

7. That sounds good.

Yeah a bay leaf would be good but you have enough onion and celery and V8 so that shouldn't matter much, would help the spuds but they'll be fine.

At least cabbage doesn't take long to cook!

Enjoy!

[irisblue]

9. You going to grate some Parmesian on top?

[Tesha]

4. We made soup tonight

It was very simple, sauté mushrooms add 2 cans of tomatoes and 2 cans of beans, then tossed in some ditalini pasta.
Grated cheese on top and …yummm


All your veggies would make a lovely broth! You almost have too many riches there!

[happybird]

8. Oooh, that's sounds good

I am thinking of using some of the veg to make a stock for later use.
Went to the food bank today and they are so generous and wonderful. It’s almost too much produce just for me!

I went for the first time in September and that day it also felt like a race to get all the fresh produce either cooked, prepped and frozen, or otherwise preserved. That has kept me fed all this time which is a blessing. Not to mention the free flu shot! I spoke to them about volunteering and they don’t need anyone right now but likely will after the holiday season. I’ll definitely be there.

Next up is prepping strawberries for the freezer. I freeze them on a cookie sheet then bag them. With the berries, milk, and yogurt I can make smoothies.

[Backseat Driver]

5. I'll take a whack at it - (not all ingredients used)

Which ever you have more of: Make a Deprived Bloody Mary with the V8 and vodka, top w/black pepper for the chef, LOL! or have some of that red wine saving some to deglaze the sauteed seasonings below.

Wash and prep any veggies that need chopped: raw potatos, cabbage, c. greens, carrots; broccoli* Add canned corn and diced tomatos and chile w/juice and chopped jalepeno. Add water to make enough soup broth, and bring all to boil in soup pot until potatos are semi-soft. Add thyme or season with other spices to taste. When veggies have boiled turn down and retain in soup pot.

2 T veggie oil in pan to saute onion, garlic, and mushrooms until onions are carmelized. Deglaze with a bit of red wine and add to the liquid (broth) and boiled vegetables in soup pot.

Add cream of potato soup and parmesan. Defrost shrimp and peas under cold water in collander, and add to soup pot. Salt to taste, and simmer until hot. Serve garnished optional croutons. Make basil pesto w/oil and basil and spread on crusty bread.

*Optionally, prepare a small salad w/the raw broccoli - search the pantry for other ingredients like raisins or other dried fruit like cranberries and slivered almonds, pecans, or pine nuts, and make a brown or yellow vinegrette or mayo based dressing to serve with the soup or use the dregs of the last salad dressing in the fridge.

*Optionally, serve the soup with crusty bread for dipping in oil and fresh basil. Good luck and tasty remains of last week.