Sweet Home: Vegetarian Vegetable Stew

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After several days of living off of Progresso canned soups because I was too sick to even think about cooking, today, I finally made a vegetable stew that I've been excited to try. I loosely followed this recipe over at Super Healthy Kids blog. It was delicious and the whole family loved it!

chopping sweet potato~little green onion roots that will regrow in my strawberry pot

Here's the changes I made:

I used three green onions chopped up and about an eighth of a cup of finely diced red onion that I had on hand.
I used two carrots and two stalks of celery.
I used two sweet potatoes and no russets.
The ounces on the can of tomatoes called for wasn't stated so I used a 28 ounce can.
I used vegetable broth instead of chicken broth.
I didn't use chicken.
I added a can of mushrooms, drained.
I added about a teaspoon of turmeric.
I used about 1 & a half teaspoons of salt and half a teaspoon of black pepper.
I added water to cover everything in the slow cooker.
When there was about a half hour left of cooking time, I added three cups of cooked brown rice that I had on hand. (In hindsight, I should have probably added about half that...it was very thick and, well...rice-y.

before stirring

This recipe was just one of those good "bones" type soup/stew recipes that you could tweak to suit your preferences and what you have on hand. It made a big ol', full pot of stew that we will be able to eat from for another few meals. And although I'm thankful for prepared food items like Progresso soup, it has a time and place. And, in my opinion, nothing beats homemade!