Tuesday, September 24, 2019

Leftover Stew is Always New

I usually begin with frozen Mirepoix, since carrots, celery, and onions are a good base. My leftovers this time were green beans and potatoes, hominy, tomatoes, and kale. I used vegetable bouillon for the broth, and Penzeys Bouquet Garni to flavor it further.

Very delicious!

I'm posting today at my own blog about a chicken BBQ that was also delicious.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes


Cerebrations.biz said...

I have no idea what mirepoix is- but the leftover veggies is how I always start my soups. But no broth or base. I mascerate turnips, parsnips, celery, carrots, broccoli and cauliflower stems to create a fresh soup base.

Marian Allen said...

That sounds delicious, Dr. Ackerman! Mirepoix is carrots, celery, and onions.