Violet's Rosemary Stew -GF

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Violet's Rosemary Stew

 

Ingredients:

1 yellow onion

1 c. broccoli florettes

1 c. sliced baby bella mushrooms

oil or veggie broth to sautee

1 large can stewed tomato (peeled)

1 can kidney beans (light or dark)

1 can corn kernels

2 tsp. dried rosemary (or chopped fresh

2 tsp. dried thyme leaves

 

Directions: Sautee onion on medium-high flame in oil or broth until

the onions have a rich color. Add in the broccoli until bright green

in color, then add the mushrooms until tender. Add in the can of

tomato (drain liquid for thicker consistency or keep liquid for a

soupier consistency), kidney beans (drained) and corn (drained). Stir

in the rosemary (chop if using fresh) and the thyme. Lower the flame,

cover and let simmer for 10-15 minutes, stirring occasionally. Serve.

 

***Tip*** Store in the fridge or freezer - just add a small can of

stewed tomato when re-heating (tomato loses it's flavor when

refrigerated). Serves: 2-4 Preparation time: 30 Mins.

 

Jenn B aka Mom2Sam and Tiny

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