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Gary's Creamy Vegetable Stew |  Vegetable/Fruit Day

Makes 12 servings - each serving uses 8 oz of your daily vegetable allowance

Ingredients
  • 64 oz “legal” vegetable stock
  • 8 oz water
  • 2 heads cauliflower, chopped
  • 2 heads broccoli, chopped
  • 2 yellow squash, diced
  • 2 stalks celery, diced
  • 8 oz fresh green beans, halved
  • 30 baby carrots, halved
  • 6 oz bag fresh baby spinach
  • 1 sweet onion, sliced
  • 8 cloves garlic, chopped
  • 2 TBSP black pepper
  • 1 TBSP salt
  • 2 TBSP parsley
  • 2 packets Good Seasons Garlic & Herb mix
Directions
  • in a large pot, combine vegetable stock, water and cauliflower
  • cook until cauliflower is very soft
  • puree cauliflower making a creamy consistency
    • ideally, use a hand blender directly in pot
  • add carrots, green beans and celery to pot
  • add Good Seasons, onion, garlic, salt, pepper and parsley, adjusting to taste
  • cook on medium heat until carrots are tender (approximately 1 hour)
  • add broccoli and squash
  • cook an additional hour on low heat
  • add spinach
  • cook an additional 5 minutes
  • enjoy!
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