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Spring Stew

Spring Stew

By: Rachel's Tea

Info

Info

Servings
4
Prep-Time
-
Coock-Time
-
Cal/serving
188
Ingredients
  • Olive oil 2 tbsp
  • Pearl onions (halved) 4-8
  • Celery stalks (sliced) 2
  • Vegetable stock 3-5 cups
  • Soy sauce (light) 2 Tbsp
  • Baby corn 3 oz
  • Fava beans (fresh) 3/4 cup
  • Savoy cabbage ½-1
  • Corn starch 1 1/2 tbsp
  • Water (cold) 2 tbsp
  • Salt to taste
  • Pepper to taste
  • Baby carrots (scrubbed and halved if large) 8 oz
  • New potatoes (scrubbed and halved or quartered if large) 10 1/2 oz
  • Navy beans (canned, drained and rinsed) 14 oz

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For A Delicious Dinner!

Method

  1. Heat oil in a large, heavy-bottom saucepan with a lid.
  2. Add the onions, celery, carrots, and potatoes and cook, stirring frequently, for 5 minutes until soft.
  3. Add the stock, navy beans, and soy sauce, and bring to a boil.
  4. Reduce heat, cover, and simmer for 12 minutes.
  5. Add the baby corn and fava beans and season with salt and pepper to taste.
  6. Simmer for an additional 3 minutes. Meanwhile, discard the outer leaves and hard central core from the cabbage and shred the leaves.
  7. Add to the pan and simmer for an additional 3-5 minutes, or until all the vegetables are tender.
  8. Mix the cornstarch and water together in a small bowl until a smooth paste forms, then stir into the pan and cook, stirring, for 4-6 minutes, or until the liquid has thickened.