[recipe] Soyrizo and Potato Stew ~ vegan

[Guest guest]

I used that recipe posted eariler this week for the

Portuguese Chourico and Kale Soup, altered it to fit

the tastes of those in my house and came up with this

easy stew. I just knew my youngest wouldn't eat the recipe

if I used kale, so I left that out and added a green pepper

and more potatoes. It was so good and hearty. Everyone

raved about it, even the fussiest one, so this recipe is

definately going to be on my list of things to make again.

 

Soyrizo and Potato Stew

 

3 Tbs olive oil

4 medium potatoes, diced, not peeled

2 medium onions, finely chopped

1 green bell pepper, roughly chopped

1 1/2 tsp dried minced garlic

2 bay leaves

1 (15oz.) can garbanzo beans, drained and rinsed

1 can diced tomatoes

1 package (12 oz) soyrizzo

1 quart vegetable broth

Salt and freshly ground pepper to taste

 

Heat oil in a soup kettle. Add the potatoes and stir-fry them

for about 3 minutes. Add the green peppers, onion and pinch

of salt and pepper; continue cooking for 5 more minutes.

Remove the wrapper and casing from the soyrizzo

and crumble it into the saute; cook a few minutes.

Toss in the beans and diced tomatoes. Then, add the

vegetable broth, bay leaves and dried minced garlic. Let it all

simmer on low for 20 minutes or until potatoes are tender.

Serve in crusty bread bowls or with a loaf of toasted French

bread.

Yield: 5 servings

 

~ PT ~

 

Perfection is attained by slow degrees; it requires the hand of time.

-Voltaire, philosopher (1694-1778)