Description
This Medieval Pottage Stew is simply another name for a thick, rich, soup often made by Peasants during the Middle Ages, chock-full of vegetables and grains .
Ingredients
Scale
- 1 cup carrots (diced)
- 1 cup parsnips (diced)
- 1 cup onions (diced)
- 1 cup turnips (diced)
- 1 cup mushrooms (sliced)
- 1 cup leeks (diced)
- 1 cup cabbage (chopped)
- 1 cup green beans (chopped)
- 2 qts vegetable broth (low sodium)
- 1 bay leaf
- 1/2 tsp rubbed sage
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp black pepper
- 3/4 tsp salt
- 1/2 cup red wine
- 1 Tbs balsamic vinegar
- 1/2 cup rolled oats
- 1/2 cup barley flakes
Instructions
- Peel and chop all vegetables
- Add carrots, parsnips, onions, and turnips to a large stew pot with about 1/4 cup veg broth
- Saute for 10 minutes or until softened
- Add mushrooms, leeks, cabbage, and beans and simmer for an additional 5 minutes
- Add broth, seasoning, and wine and stir well
- Bring to a boil, lower heat, and cover. Simmer for 30 minutes.
- Stir in barley and oats and continue simmering, uncovered, for an additional 20 minutes or until grains are cooked
- Stir in vinegar, remove bay leaf, adjust seasonings, and serve