Vegetable Stew

This is a nice hearty meal of ingredients lying in the fridge.

Ingredients

- 1 onion, peeled, diced
- 2 cloves of garlic, peeled and minced
- 4-5 carrots, peeled and diced
- 1 squash, diced
- Any other vegetable you have will work. 
Avoid adding bell peppers and they will make your soup bitter.
- Vegetable/meat stock
- Salt, pepper, Worcestershire sauce (optional) to taste

Method

You can use commercial packaged soup stock but I prefer to just make my own. Save your bones and/or vegetable scraps in the freezer. You can simply make stock by boiling 1-2 bones and/or vegetable scraps in water. Skim off excess fat (if applicable).

In a stock pot (I used a Dutch oven), saute the onions in oil/butter until soft. Add garlic and saute until slightly soft.  Add stock and bring to a boil add vegetables and reduce to a simmer. Cook until vegetables are soft.

Optional: You can consider adding dumplings to bulk the soup up. Serving it with cheese bread is wonderful!