Dr. Helene’s Fantastic Fall Garden Vegetable Stew
In a large pot, Instant Pot, Pressure Cooker or Slow Cooker, add the following:
2 cloves minced garlic
1 large chopped onion
1 tablespoon olive oil
Saute garlic and onion in the olive oil for about 3-5 min., until translucent.
Add 1 cup each peeled and chopped carrots, sweet potatoes, chopped green beans, 4 chopped fresh tomatoes skins & seeds removed, celery, and any other type of vegetable you like.
Add 6 cups organic vegetable broth, 2 cans of Northern White beans (or any type of beans you like) or 2 cups cooked and diced chicken, 1-2 teaspoons chopped fresh or dried thyme, bay leaf, sage, rosemary, parsley, 1 teaspoon salt, and black pepper to taste.
Cook on high pressure x 1 hour, pr simmer on the stove top for 2-3 hours until all veggies are cooked thru.
Yum!
