Hearty Tomato Vegetable Stew
Nutritious Vegetarian Minestrone Soup: A Rich Vegetable Tomato Stew
A wholesome vegetable stew crafted to bring out the natural flavors and nutrients of the original ingredients.
Flavorful Vegetable Broth
- 2L Water
- 1 sheet (20x20cm) Dried Kelp (Kombu)
- 5-6 cloves Garlic
- Garlic Peels (from approx. 10 cloves)
- Onion Peels (from approx. 2 onions)
- 2-3 Dried Shiitake Mushrooms (or 3-4 fresh)
- 2-3 pieces Dried Lotus Root (or 10g fresh)
- 1/2 cup Dried Lima Beans (or cooked kidney beans)
- 1/2 cup Frozen Corn Kernels
- 2-3 Bay Leaves
- 1 sprig Rosemary
- 1/2 tsp Whole Black Peppercorns
- 2 Tbsp Mirin (or cooking sake)
Fresh Vegetables for the Stew
- 4-5 Ripe Tomatoes (or 1 can of whole tomatoes)
- 2 medium Potatoes
- 1/2 Carrot
- 1/4 Daikon Radish
- 2-3 large Cabbage Leaves
- 1 medium Onion
- 2-3 Fresh Shiitake Mushrooms
- 3-4 large Kale Leaves
Seasoning for Depth of Flavor
- 1 Tbsp Paprika Powder
- 1/2 tsp Nutmeg Powder (optional, for added aroma)
- 1 Tbsp Honey (to adjust sweetness)
- 1-2 Tbsp Soy Sauce (light or regular)
- Salt to taste
- Freshly Ground Black Pepper to taste
- 4-5 Ripe Tomatoes (or 1 can of whole tomatoes)
- 2 medium Potatoes
- 1/2 Carrot
- 1/4 Daikon Radish
- 2-3 large Cabbage Leaves
- 1 medium Onion
- 2-3 Fresh Shiitake Mushrooms
- 3-4 large Kale Leaves
Seasoning for Depth of Flavor
- 1 Tbsp Paprika Powder
- 1/2 tsp Nutmeg Powder (optional, for added aroma)
- 1 Tbsp Honey (to adjust sweetness)
- 1-2 Tbsp Soy Sauce (light or regular)
- Salt to taste
- Freshly Ground Black Pepper to taste
Cooking Instructions
Step 1
First, let’s make the flavorful broth that forms the base of our stew. In a pot, combine 2L of water with dried kelp, 5-6 cloves of garlic, garlic peels, onion peels, dried lotus root, and dried shiitake mushrooms. Bring to a boil over high heat, then reduce to medium-low and simmer gently for 20-30 minutes to infuse the flavors. Towards the end of simmering, add the dried lima beans and frozen corn kernels to cook. (You can use fresh ingredients instead of dried ones.) Add bay leaves, rosemary, whole black peppercorns, and mirin for an aromatic touch. After simmering, strain the broth through a sieve to obtain a clear liquid. Discard the solids.
Step 2
Now, let’s prepare the vegetables for the stew. Peel and dice the potatoes, carrot, daikon radish, and onion into roughly 2cm cubes. Trim the tough stems from the shiitake mushrooms and cut them into quarters or bite-sized pieces. Chop the cabbage and kale into large pieces. (Feel free to use other vegetables you have on hand, such as pumpkin, zucchini, eggplant, or bell peppers, to make your stew even richer and more varied.)
Step 3
Place the diced vegetables (potatoes, carrot, daikon radish, onion, shiitake mushrooms) into a pot. Pour in enough of the prepared vegetable broth to cover the vegetables generously. Bring to a boil over high heat. Add the cooked lima beans (that were set aside) and corn kernels to the pot. (If you used corn cobs or husks when making the broth, you can remove the kernels and add them now.) Once boiling, reduce heat to medium and cook until the vegetables are tender. Skim off any foam that rises to the surface for a cleaner taste.
Step 4
Once the vegetables are partially cooked, add the chopped cabbage and kale and continue to simmer until they are tender and wilted. This forms the foundation of our delicious stew. (For an extra layer of flavor, you could add about half a cup of carrot and apple juice, or stir in a can of whole tomatoes, tomato sauce, or ketchup to intensify the tomato taste. However, I personally recommend savoring the natural flavors of the vegetables.)
Step 5
Now it’s time to season the stew. Stir in 1 tablespoon of paprika powder for color and flavor. If using, add 1/2 teaspoon of nutmeg powder for a unique aroma. Add 1 tablespoon of honey to provide a touch of sweetness, and 1-2 tablespoons of soy sauce for umami. Finally, season with salt and freshly ground black pepper to your preference. Adjust the soy sauce and salt as needed to achieve the perfect balance.
Step 6
This stew is best served warm. When reheating, gently warm it over low heat. If the stew becomes too thick, add a ladleful or two of the reserved vegetable broth to reach your desired consistency. This will ensure your stew remains moist and flavorful, just like when it was freshly made.
