Sweet Potato and Vegetable Stew

Makes:: 10 servings
Time to Prepare:: 0:10
Time to Cook:: 0:20

Ingredients

1 tbls

Olive Oil
1 cup

Sweetpotato
1/2 cup

Turnips
1 1/2 cup

Sweet Peppers
1 1/2 cup

Red Peppers, Sweet
1 cup

Summer Squash
1 cup

Squash
8 oz

Oyster Mushroom
5 cup

Dehydrated Tomato Vegetable Soup
1 1/2 cup

Sweet Yellow Corn
1/2 cup

Canned White Hominy
1 tsp

Thyme
1 tsp

Ground Sage
1 tsp

Coriander Seed
1/8 tsp

Black Pepper
1/4 cup

Water
1 tbls

Cornstarch

Directions

1. Heat oil in a large dutch oven over medium heat.

2. Add sweet potato and turnip; saute 5 minutes or until lightly browned.

3. Add bell peppers, zucchini, and squash; saute 3 minutes. Add mushrooms; saute for 1 more minute.

4. Add vegetable broth, corn, hominy, thyme, sage, coriander seeds, and black pepper.

5. Combine water and cornstarch in a small bowl, stirring until well-blended; add to stew.

6. Bring to a boil; reduce heat and simmer 5 minutes or until slightly thickened, stirring constantly.