Stewp’s On

No, not a typo. Stew-soup…Stewp. I still really can’t tell the difference.

We will call it, Cleaning out the Fridge Stewp

Since I think the people reading this enjoy recipes I thought I would share.

For the stewp:
Take the following ingredients and place in a crockpot

  • 1 large red bell pepper, chopped
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 6 stalks of celery, sliced
  • 8 carrots, sliced
  • 4 cups of vegetable broth (chicken can be used, but check for sodium and MSG)
  • 4 yukon gold potatoes, diced
  • 1/4 c spicy bloody mary mix (a little less and it won’t be spicy at all)
  • seasonings: dried thyme, oregano, sea salt, pepper
  • for vegans~or optional: 5 small boneless, skinless free range chicken thighs- seasoned with olive oil, garlic and thyme. Baked at 350° for 40 minutes. Chopped and added to the stewp at the last minute.
Mine was cooked on high (4 hour setting) for 5 hours.
Served with 2 pieces of fresh Seattle sourdough dipped in a mixture of fresh garlic, rosemary and olive oil.
Nutrition Info per serving (without chicken): 130 calories, 6 grams of fiber, 25% of your recommended daily intake (RDI) for potassium, 17% RDI for sodium, 197% RDI Vitamin A, 81% RDI Vitamin C, and amounts between 3% and 15% for every other vitamin and mineral except D and B-12. Uh…can’t beat that with a stick! Add the chicken thighs and get 11 grams of protein!
Stewp’s On!

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About Sarah Hiller

Eco-maniacal! I love learning about food and health, and then sharing! I'm also an aspiring photographer, lover of kale, dogs, yoga, anything fitness, sunshine, rainbows, unicorns and heavy metal. It is my goal to empower and support people through nutrition and attitude. I have an Etsy store you can check out as well

One response to “Stewp’s On”

  1. Cheyenne says :

    Omg. Another recipe to add to my recipe queue! :)

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