Yellow Stew

Okay...so it doesn't have the best name but I can't think of anything better.  It started out being a white meatless chili but then I did not have enough peppers and the slow cooker was too full for enough beans to be considered chili.  So it is Yellow Stew and despite its Sesame Street-esque name, it is delicous!

I opted for the slow cooker for this one on high the entire time.  From the moment I started tossing things in until I served it, it took a total of about 4 hours of stewing.

Step 1:  Turn on Slow Cooker on High and add 3 tbs of olive oil.
Step 2: Nuke 3 cups of Potato Leek Soup.  Why nuke it?  Because then it will be hot when it goes in the crock pot.  Getting the slow cooker hot is 1/2 the battle and if you are putting in a lot of ingredients from the fridge, it will take forever.
Step 3:  Add all of the following in whatever order your heart desires:

• 1 whole yellow onion, chopped
• 3 cloves of garlic, chopped
• 3 russet potatoes, chopped small with the skin on
• 3 stalks of celery, chopped
• 1 cup of vegetable stock
• 2 yellow bell peppers, chopped
• 3 parsnips, chopped
• 1 bunch of scallion tops (I had them leftover from a salad that used the white parts)
• 1 head of cauliflower, chopped (no stalks)
• 1/2 pound of mushrooms, chopped small
• 2 tbs of salt 
• 2 tbs of peppers
• 1 tbs of garlic powder
• 2 tbs of each rosemary, thyme, sage
• 3 cups of boiling hot water
• 6 dashes of tabasco sauce for some heat
• 1/2 tbs of red pepper flakes

Now let that stew for a 2 hours.   Stir every once in a while but try to leave the lid on so the contents get hots.  Then add:  

• 2 yellow squash, chopped
• 1 lb of firm tofu, diced into 1/2" squares
• 2 tbs of cilantro

Make sure you taste the broth to see if there is anything missing and season as needed.  Give it another 90 minutes of lovin' in the slow cooker.   

30 minutes before you want to serve it.  Add:  

• the juice of 1/2 a lemon (gives it a nice bright taste
• 1 can of sweet corn (it will remain yellow and crisp if you add it near the end)
• 1 can of your favorite white bean, I choose butter beans
• 1.5 tbs of tumeric.  It adds a nice flavor but also turns the stew bright yellow, instead of drab tan.  

When you are ready to serve, top with a bit of parmesan cheese and some more cilantro or another herb of choice.  

That is it!  The above will make enough to serve 6-8.  It is a spicy, herby dish filled with many different textures and tastes.  It, as is all of my dishes, is super adaptable.  It would be fantastic with some ground turkey or slab bacon (but what isn't!) or with even more vegetables.  It can be an anytime stew...and quite healthy!!