Tonight’s garden vegetable stew was simply amazing. The fresh vegetables are tasted throughout and the dill adds nice flavor without overpowering the garden produce.
In different times throughout history, soups and stews were made because you could combine a few ingredients into a large hearty meal that could feed the whole family. Having a garden in the summer was essential to these families for survival. It’s easy to head to the garden to pick what you needed for a simple vegetable soup or stew.
We added dumplings to make this vegetable stew a bit more hearty.
Let’s get started!
Toss chopped onion into a soup pot along with a spoon of rendered lard, salt, pepper and dill.
Cook until tender.
Add carrot and yellow or green beans.
Stir.
Add potatoes and water.
Add stock. Mine was still a bit frozen, but I put the lid on and it thawed in no time!
Bring to a boil. Cook 20 minutes. Add more water if you need to.
I added 2 more cups of water. Add corn. I have 1-1/2 cobs that I cut the corn off of.
Add peas. Cook 10 minutes.
Mix cornstarch into milk or cream. Pour into soup and stir.
Simmer.
Add dumplings if you like. Cook covered for 15 minutes.
Garden Vegetable Stew is ready! Looks and smells yummy! I sprinkled frozen dill from the garden overtop.
Goes great with our Honey Beet Bread!
I used veggies from the garden – except the corn was bought though that is brought up from Taber, in southern Alberta and the beans were purchased from the farmers market since ours are not quite ready yet. Of course you can use any vegetables you have access to – it’ll still make a wonderful stew!
Garden Vegetable Stew
1 onion, diced
Fresh cracked salt and pepper
1 tsp fresh or frozen dill
1/2 tsp dried dill
3 small garden carrots, chopped
Handful of green beans or yellow beans, chopped
2 cups potatoes, chopped
2 cups water
2 cups vegetable stock or broth – you can use any broth you like, I’m using homemade veggie stock
1-1/2 corn cobs, corn cut off of cob
2/3 cup peas
1 cup milk or cream
1 tbsp cornstarch
Toss chopped onion into a soup pot along with a spoon of rendered lard, salt, pepper and dill. Cook until tender. Add carrot and yellow or green beans. Stir. Add potatoes and water. Add stock. Add corn. I have 1-1/2 cobs that I cut the corn off of. Add peas. Cook 10 minutes. Mix cornstarch into milk or cream. Pour into soup and stir. Simmer. Add dumplings if you like. Cook 15 minutes, covered.
Dumplings:
1 cup flour
1/2 tsp salt
2 tsp baking powder
1 tsp granulated sugar
1 tbsp butter
1/2 cup milk or enough to make a dough that can be dropped into the stew
Mix flour, salt, sugar and baking powder together. Crumble in butter. Add milk to form a loose dough. Drop by spoonfuls onto stew. Cover, cook 15 minutes — no peeking! Remove lid and serve.
enjoy from Our City Homestead to yours