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 .
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