Vegetable Stew

Ruth Scott

Ingredients:

2 tbsp. olive oil
1 onion
2 stalks celery
1 tsp oregano
1 tbsp. basil
1 bay leaf
1 pkg veggie ground round 
1 veggie bouillon cube
1 c. hot water
1 can diced tomatoes
1 large potato, diced 
2 carrots, cut small 
1 c. brussel sprouts, halved
1 tsp salt
Pepper to taste
2 tbsp. vinegar (any kind)

Method:

Heat oil in large pot.  

Add and cook onions and celery on medium heat, until soft. Add basil, oregano, and veggie ground round. Cook 3-4 minutes. 

Dissolve bouillon cube in 1 cup hot water, add to pot, add tomatoes and remainder of ingredients, except brussel sprouts. 

Simmer on stove, for one hour, adding brussel sprouts 15 minutes before end of simmering time.

The editor welcomes ongoing recipe contributions to the Newsletter.  Please send your vegetarian favourites to Meredith Midtdal, c/o the Priory.