Ingredients
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4 -5 medium carrots, peeled and sliced
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3 garlic cloves, minced
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2 tablespoons vegetable oil (I use olive oil.)
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1 small cabbage, sliced thinly
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3 fresh tomatoes, peeled and chopped or 1 (14 ounce) can tomatoes, chopped and juices reserved
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2 cups water
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3 -4 medium potatoes, peeled and chopped
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1 (12 ounce) package frozen peas
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1/2 teaspoon thyme
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2 tablespoons fresh dill, minced
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2 tablespoons fresh parsley, minced
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1/2 lemon, juice of
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1 -2 teaspoon paprika
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salt
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pepper
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1 large eggplant (cubed, salted, and rinsed)
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1 large zucchini (sliced)
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1 small head cauliflower (broken into flowerets)
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2 large onions, chopped
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3 -4 medium bell peppers, seeded and chopped (any color)
Instructions
- Heat the oil in a large stewpot or Dutch oven.
- Add the onion, carrots, and peppers. Saute over medium heat until onions are transparent. (About 5 minutes).
- Add garlic, potatoes, and cabbage. If using kohlrabi add it now. Saute for about 3 minutes.
- Add water and tomatoes, salt and pepper, and thyme and paprika. Bring to a boil.
- Cover and simmer for about 15 minutes, or until the potatoes are almost tender.
- Add the other optional veggies (eggplant etc.) of your choice. Return to a boil, cover and simmer.
- Simmer, covered for about 20 more minutes or until the vegetables are soft and flavors have blended.
- Add frozen peas, fresh herbs, and lemon juice. Cook for five minutes with the cover on.
- Serve hot with rice. This is a treat!