Hearty Roasted Garlic Vegetable Stew

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 6 quarts water
• 1 bunch celery, cleaned, trimmed, cut into 4-inch pieces
• 3 onions, peeled and quartered
• 1 lb carrot, cleaned, and tops trimmed off
• 1 bunch flat-leaf italian parsley
• 3 bell peppers, seeded, and quartered (any color)
• 3 large tomatoes, cored and halved
• 2 medium turnips, peeled and medium diced
• 1/3 cup olive oil, plus
• 2 tablespoons olive oil
• 1 (15 ounce) can canelli beans
• 2 (15 ounce) cans flat italian cut green beans
• 2 shallots, minced
• 2 zucchini, halved and cut into 1-inch pieces
• 1/2 lb russet potato, unpeeled, cut into 1-inch pieces
• 1/2 lb portabella mushroom, stems removed, cut into 1-inch pieces
• 1 jalapeno pepper, seeded and minced
• 9 whole heads garlic, plus
• 3 garlic cloves
• 3 ears fresh corn (or 1 15 oz can)
• 1 lemon
• 2 tablespoons dried thyme
• 2 teaspoons dried rosemary (crushed)
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 10 peppercorns
• 3 whole cloves
• 3 bay leaves
• salt

Recipe

• 1 preheat oven to 450 degrees.
• 2 place carrots, onions, bell peppers, tomatoes (skin side down), and turnips on a cookie sheet, drizzle with olive oil, and roast until brown and caramelized, about 1 hour, stirring occasionally.
• 3 place roasted vegetables in a large stock pot, add water, celery, cloves, peppercorns, bay leaves, parsley leaves, and 3 garlic cloves, peeled and crushed.
• 4 bring to boil, then simmer for 1 hour.
• 5 reduce oven heat to 400 degrees.
• 6 slice the bottoms off each head of garlic to expose the bulbs, about 1/4 of an inch. drizzle with olive oil, then wrap in aluminum foil.
• 7 place on a cookie sheet with potatoes and corn. drizzle corn and potatoes with olive oil and place uncovered in oven.
• 8 roast until the potatoes are browned, and the corn is browned, about 35 minutes.
• 9 the garlic will need to roast until soft, about 45 minutes.
• 10 remove the kernels from the corn.
• 11 strain the vegetables from the broth, retaining the broth in a large pot.
• 12 remove the peppercorns, bay leaf, garlic, and cloves during straining.
• 13 allow strained vegetables to cool, remove approximately half of the celery and discard.
• 14 chop the remaining strained vegetables into bite sized pieces.
• 15 remove roasted garlic from foil, and press out the roasted garlic from the bulbs. mash garlic with a fork, or mince if not completely softened.
• 16 heat 1/3 cup olive oil in a large pot (i use the one i boiled the veggies in).
• 17 saute shallots and jalapeno for a few minutes over medium heat.
• 18 add zucchini and portobellos, saute until softened.
• 19 add roasted garlic and saute briefly.
• 20 add retained vegetable broth, chopped vegetables, potatoes, corn, canned canelli beans, canned green beans, thyme, oregano, rosemary, salt, lemon juice, and cayenne pepper.
• 21 bring to boil.
• 22 simmer for 15 minutes for flavors to mingle.
• 23 serve with gluten free vegan corn bread.