HEARTY VEGETABLE AND POTATO STEW ENJOY DAN:

         HEARTY VEGETABLE AND POTATO STEW FOR THE SOUP KITCHEN

                                                                                               by CHEF DAN:

Serves 30-40

INGREDIENTS:

4 tablespoon vegetable oil

6 onions, cubed

10 garlic cloves, smashed

5 carrots, cut into 1-inch slices

5 stalks celery, cut into 1-inch slices

10 crimini mushrooms, halved

15 potatoes, cut into 1-inch chunks

22-cup vegetables stock

5 bay leaves

1 (48 Oz) can diced tomatoes

2 (15 Oz) cans black beans

2 (15 Oz) kidney beans

1 tablespoon EACH cumin, oregano, basil, cayenne pepper and paprika

4 cups quinoa

DIRECTIONS:

1.   Heat oil in a stock-pot over medium-heat and when sizzling.

2.   Add onions, and next 5 ingredients, sauté 10 minutes, stirring frequently.

3.   Add vegetable stock and remaining ingredients.

4.   Cover and reduce heat to medium-low and simmer for 1-1/2 hours.

5.   Remove bay leaves and serve:

ENJOY DAN:                                 THRE FRUGAL CHEF!!