Summer Harvest Vegetable Stew

My sister Sylvia generates great recipes. Here is her take on vegetable stew. 

"Use whatever you have that is in season. Peas, zucchini, corn, peppers. This was just what I had at the cottage and I really craved a vegetable-based meal. All of the vegetables are from our local farm market, Juicy Fruit, at the lake."

Ingredients:

• 1 large Onion
• 2 stalks Celery 
• 1 large Carrot
• 2 medium potatoes
• 1 cup Green beans 
• 2 small Beets
• I cup yellow grape tomatoes 
• 2 cups broth
• 2 cups cooked Romano beans
• 1 Tbsp hot chili sauce
• 1 Tsp Worcestershire 
• salt and pepper to taste
• Nub of Parmesan rind (remove before serving)

Methods:

Chop these vegetables into bite-sized pieces.Saute the onion in a tbsp of extra virgin olive oil.

Simmer all of the vegetables in the broth in a large covered pot, 30-40 minutes

Let the stew sit a few minutes to thicken before serving. Sprinkle with chopped fresh herbs if you have some. Serve with crusty bread.