Bethell Vegetable Stew

*Apologies for another hastily photographed dish.* My husband (Taylor) … though he’s not a lady, he sure does support this ladling lady! He’s been making this vegetable stew for me since we met. He learned it from his mom, who has made it for me after having a baby. It just says “Bethell” to me, and it holds many warm memories as so many foods can do. I know there are a million ways to make vegetable stew, but here’s how we do it. And even though we tend to add ground turkey more often than not, we still call it “vegetable stew.” To be honest, it’s pretty much kitchen-sink style—we don’t measure the ingredients, and we use what’s on hand. But for the sake of this post, I did my best.



BETHELL VEGETABLE STEW


INGREDIENTS:
1 lb ground turkey (or meat of choice!)
2 28-ounce cans diced tomatoes
1 small onion, diced
4 carrots, diced
3 cloves garlic, minced
4 stalks celery, diced
2 cups corn (we use frozen)
2 cups peas (also frozen)
3 Russet potatoes, diced (we don’t bother peeling)
1 can black beans, drained & rinsed
1 can kidney beans, drained & rinsed
2 bay leaves
Salt & pepper
2-3 cups vegetable or chicken stock + more to desired consistency


INSTRUCTIONS:
If using meat: First, in a medium skillet over medium-high heat, drizzle a little olive oil and brown the meat. While it’s cooking, in a large soup pot, add the tomatoes. Using an immersion blender, puree the tomatoes (if you don’t have an immersion blender, you can do this step in stand blender first). Add the remaining ingredients plus meat when it’s browned. Bring to a slow boil, then reduce heat and let the stew simmer as long as you can. At least 30-45 minutes. We tend to leave it on the stove all day long as Taylor likes to make it first thing in the morning. Stir periodically and check the liquid content, adding more stock or water depending on your desired consistency.