Hearty Spanish style veggie stew.
Great for vegans and vegetarians.
My 2 and 4 year old sons both loved this.
So good!!
Ingredients -
50g Baby carrot, chopped
65g White onion, diced
590 White (Idaho) potato, cubed
14.5 Swanson's veggie broth
4oz Stem & pieces canned mushrooms
2 cup deluxe stir fry, frozen
60g lime, squeezed
10 oz finely diced canned tomatoes
1 Tablespoons ranch mix, powder
1Tablespoons taco seasoning, powder
3Tablespoon butter
1 teaspoon olive oil
salt
pepper
Celery Salt
1/4 cup cilantro, chopped
1 1/2 cups water
Directions -
Melt butter in a stock pot, add in olive oil. Mix in carrot, onion, potato and salt and pepper and celery salt. Saute until onions are transparent.
Add in veggie broth, mushrooms, tomatoes, frozen stir fry,
Mix in the ranch mix and the taco seasoning.
Let simmer for about 20 minutes. Add the water and squeeze the lime.
Let simmer about 30 additional minutes.
Prep time 20 minutes
Cook time 50 minutes
Serves 6
