ingredients
- 1/4 teaspoon salt
- Shredded carrot for garnish
- 1/4 teaspoon pepper
- 1/4 teaspoon herbes de Provence, crushed
- 1/2 pound white and cremini mushrooms, coarsely chopped
- 1 small head Savoy cabbage, cored and coarsely chopped
- 1/2 pound red onion (about 1 medium), peeled and coarsely chopped
- 1/4 pound green beans, cut into thirds
- 4 garlic cloves, pressed through a garlic press
- 1/2 teaspoon dried thyme, crushed
- 1/2 pound zucchini (about 1 medium), coarsely chopped
- 1/4 teaspoon fines herbes, crushed
- 5 1/4 cups vegetable broth
- 1/2 pound carrots (about 3 large carrots), peeled and coarsely chopped
- 4 cups water
prepration
Combine all ingredients except for the shredded carrots in a crockpot. Set crockpot to low heat, and cook for 4 hours.
Transfer one-third of the vegetables to a food processor, and puree with 1/2 cup of the broth from stew; set aside. Transfer half of the remaining vegetables to food processor, and pulse until coarsely chopped. Return pured and chopped vegetables to crockpot; stir to combine. Divide among serving bowls, and garnish with shredded carrot.
ALTERNATE METHOD: If you dont have a crockpot, combine all ingredients in a Dutch oven, and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 40 minutes. Continue with step 2.
