Judy Micklewright
In 2002, Judy Micklewright set out on a path of discovery into plant-based living and found vigor in her mind, body, and soul. Now a mother, Judy continues to dedicate herself to unearthing tasty, plant-based good-for-you cuisine.
Editor’s note: Responding to reader feedback, in February 2018, FOK revised the procedure for this recipe to simplify the cooking process.
This recipe is reminiscent of the aroma, taste, and comfort of my mama’s traditional stew recipe, but my version is healthier, heartier, and easier to make. The potato, white bean cream, and Worcestershire sauce are key elements in this dish—they give off flavors and textures similar to those achieved by braising (browning food in fat and then stewing). You can soak, cook, and store the white beans in the freezer in ½- to 1-cup portions, which are then readily at hand for thickening soups and sauces.
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Comments (1)
I doubted that this stew would be worth the effort as I was mincing, dicing, chopping, and trimming an astounding variety of (fruits and) vegetables. I am happy to report that I was wrong! I and my family loved this soup. It is very tasty hearty, and healthy. If you are intimidated by the amount of prep work I suggest you try it, you won’t be sorry!