"starwood stew"

[gnrm23]

recipe#2

Starwood Stew

(no, it's not stone soup, but that's been done too...)

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lessee, is there a big block of frozen/thawing veggie soup stock in the cooler?
or just water? that's fine either way...
okay, into the 2nd biggest kettle to become hot broth...

fresh veggies... maybe saute 'em in big skillet, or just toss into the kettle...
let's start with onions & garlic & maybe carrots, in just a little oil...
celery, peppers...
cabbage or other brassicas? maybe...
tomatoes - fresh, canned...

how 'bout them beans? are they canned, frozen, cooked, dried? get 'em ready ...
(or have 'em ready already...)

starchy-stuff --- well, grains "hold up" a little better compared to noodles...
(& let's skip the potatoes so JR can have some of it...)
grains... izzat rice? or millet? spelt? amaranth? quinoa?
pre-cooked? raw into the broth? left-over from last night's cassarole or pilaf?

& maybe other canned veggies about now --- corn, greenbeans, peas, what looks good?

how about spices & seasonings?
sea salt, seaweed, peppercorn, cubeb, marjoram, rosemary... whatcha got?
maybe moosh up some miso for adding at the very end...

~

once it's sorta into the home stretch, you can settle the 2nd biggest kettle
right down nestled into the biggest kettle (partly filled w/boiling water)
put a lid (or 2) onto the contraption & the giant doulbe-boiler will keep it hot all night
& no more scorched bottoms!!!
stir occasionally, adjust seasoning, add liquid (or just more stuff) to stew as needed
(more stock? V8? water? wine? beer?)
(& try to keep the double boiler deep enough w/hot water to almost float the soupkettle)

bowls & spoons & condiments & bread & cheese & whatnot
nearby on the table, mable if yr able, & don't fergit the ladle

(& by the time we finish off those 3 gallons, it's time to start on the next batch...)