This past Saturday, I posted a recipe for Tomato Soup. I thought it was kind of ironic that I posted this soup recipe on a day that it was 60 degrees outside. However, I figured it would be a good chance to get in at least one more soup recipe before the winter ends. Well after this weekend, the temperatures haven’t been that warm and have been quite windy. I don’t think we even got into the 50s (maybe just on Monday).
I guess I had been wishing for warmer weather a little too early, especially now that we have an extra hour of daylight. But since we are not quite to that warm weather yet and we still have 5 more days until the first day of Spring! I am going to post one more stew recipe I enjoyed this winter. This recipe was super easy to make and would make a great last comfort meal to celebrate the end of winter.
This recipe was adapted from here:
- 2 tbsp olive oil
- 1 red medium onion, finely chopped
- 4 potatoes, chopped
- 2 medium carrots, chopped
- 4 cloves garlic, minced
- 1 vegetable stock cube dissolved in 1/4 cup hot water
- 3 cups petite peas, frozen
- 3 tbsp tomato paste
- 2 cups water, divided
- pinch of paprika
- salt, to taste
- Heat oil in a large saucepan. Add onion and saute for about one minute.
- Add the rest of the veggies and lower heat, stirring about every minute.
- Mix in the remaining ingredients, except for the water.
- Cover and allow to cook for about 5 minutes, stirring about every minute.
- Add half the water (one cup), lower the temperature, and allow to cook for 30 minutes.
- Add the other half the water and stir.
- Pour mixture into a large baking dish. Bake in oven at 200F for about an hour, or until the potatoes are soft.
One entree serving yields approximately 306 calories and 11g protein.