This super easy veggie stew is a great solution to a weeknight dinner. You can just throw everything in a crock pot before you go to work, and when you come home you will have a warm, filling, and tasty stew waiting for you!
3 Russet Potatoes, Cut into 1 Inch Chunks
1/2 Bag of Baby Carrots
3 Stalks of Celery With Leaves, Cut Into 1 Inch Lengths
1 Onion, Roughly Chopped
2 Bay Leaves
1 C. Wine, Either White or Red Will Do Just Fine
1 Can Cream of Mushroom Soup
1 Can Cream of Tomato Soup
(P.S. I prefer the taste of Amy's Organic soups for both the mushroom and tomato, plus there's no MSG or secret non-veg ingredients to worry about)
Salt to Taste
Are you ready for the easy instructions ever?
Throw everything in a crock pot and stir it up. Set it on low for 8 hours or high for 4 hours. I'm lucky enough to be able to come home from work at lunch, so when I make this stew, I like to give it a stir over my lunch hour. You can also cook the stew in an enameled cast iron crock. Just Bring it to a boil, lower the heat and simmer for 4 hours.
If you're feeling guilty and you'd like to add an extra step, you can pour yourself a glass of wine when you add it to the stew, although you may want to pass on this option if you're about to leave for work...