Vegetable Stew
AuthorRonnie Allen 2 Tomatoes (Diced)
2 Medium Potatoes (Peeled and Diced)
1 Medium Sweet Potato (Peeled and Diced)
3 Carrots (Peeled and Diced)
2 Medium Onions ( Diced)
12 oz Bok Choy callaloo, washed, dried and sliced
2 Scallions (Sliced)
6 cups Vegetable Stock
1 tsp Fresh Thyme
1
Place all the vegetables in a large stockpot. Add the stock or water and thyme. Bring to boil over high heat. Then reduce the heat to medium and simmer until the potatoes are tender (about 20 minutes)
Ingredients
2 Tomatoes (Diced)
2 Medium Potatoes (Peeled and Diced)
1 Medium Sweet Potato (Peeled and Diced)
3 Carrots (Peeled and Diced)
2 Medium Onions ( Diced)
12 oz Bok Choy callaloo, washed, dried and sliced
2 Scallions (Sliced)
6 cups Vegetable Stock
1 tsp Fresh Thyme
Directions
1
Place all the vegetables in a large stockpot. Add the stock or water and thyme. Bring to boil over high heat. Then reduce the heat to medium and simmer until the potatoes are tender (about 20 minutes)
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