Vegetable Stew

What do you cook when it is cold and snowing? I think the answer is obvious: Stew! When I got up this morning and saw my yard covered in snow and the temperature just below 30, I knew it was time to get busy with chopping some veggies. Too bad I am out of celery, but I winged it. My husband, who is my worst critic, still loved it – pat on the back for me!
If you have an hour and some to spare, get out your chopping block and start cooking.

You will need:

• 2 tablespoons EVOO
• 2 medium-sized onions, diced
• 3 cloves of garlic, minced
• 1 large carrot, sliced crosswise
• 2 celery stalks, sliced crosswise
• 1/2 teaspoon salt
• 4 fresh ripe tomatoes, diced
• 1 can of red kidney beans
• 1/8 teaspoon garlic salt
• 1/4 teaspoon garlic powder
• 1 teaspoon basil, chopped
• 1/4 teaspoon paprika
• 1/2 teaspoon parsley, chopped
• 6 cups of water
• 3 cubes of Vegetable buillon
• 1/8 cup Hunt’s Ketchup
• 1/4 cup elbow macaroni

Yep, I ran out of celery :(.

Directions:

• In a large, deep pot throw in the diced onions, minced garlic, chopped carrots, chopped celery and sprinkle with 1/2 teaspoon salt and EVOO- mix with wooden spoon and allow to cook over medium-low heat for about 8 minutes, stirring a couple of times so that it doesn’t burn.
• Add in the tomatoes, kidney beans, garlic powder, garlic salt, paprika, parsley, and basil; stir and cook for another 10 minutes on medium heat, or until the mixture begins to bubble.
• Pour in the water and turn up the heat to medium-high and wait for it to boil.
• Add the bouillon cubes, mix well, and turn down the heat to a medium-low.
• Let it simmer for about 30 minutes.
• Pour in the ketchup, stir well, and add in the elbow macaroni.
• Allow it to cook for another 10 minutes on medium heat before removing it from the stove.
• Serve it warm with a side of bread.