Winter Veggie Stew

Ingredients

• 1 tbs grass fed butter
• 1.5 cups chopped carrot
• 1.5 cups chopped celery
• 8 oz chopped mushrooms
• 1 tsp basil
• 1 tsp sage
• 1 tsp rosemary
• 15 oz can (bpa free) tomato sauce
• 28 oz can (bpa free) diced tomatoes
• 1 sweet potato, diced
• 2 cups chicken broth (msg free or fresh made from home)
• 2 tbs minced garlic
• 2 tbs balsamic vinegar
• 2 tbs cornstarch
• 1 large onion, minced
• 1 cup frozen peas (optional)
• Salt and pepper to taste tbs olive oil

Directions

Instant Pot: Saute’ onion, garlic, carrot, celery about 5 minutes with olive oil and butter. Add seasonings and balsamic and cook (stirring regularly) another 5 minutes. Add brother and all other ingredients except peas. Turn off saute’ and pressure cook 15 minutes. Release pressure. Mix cornstarch with 2 tbs water in separate bowl to dissolve. Add cornstarch mixture to stew. Add peas and let sit in hot stew about 5 minutes before serving.

Stovetop: Saute’ onion, garlic, carrot, celery about 5 minutes with olive oil and butter. Add seasonings and balsamic and cook (stirring regularly) another 5 minutes. Add broth and all other ingredients except peas. Cover and cook on low heat about 25 minutes or until desired level of doneness. Mix cornstarch with 2 tbs water in separate bowl to dissolve. Add cornstarch mixture to stew. Add peas and let sit in hot stew about 5 minutes before serving.

This recipe makes approximately 10 servings. Each serving is approximately 92 calories, 1.4 g fat, 400 mg sodium, 18 g carbs, 3.6 g fiber, 5.9 g sugar, and 3.2 g protein.