Vegetable Stew

2 Tbsp. Watkins Original Grapeseed Oil
4 Onions, coarsely chopped
1 Bunch Leeks (3 or 4), optional
4 Carrots
1 Sweet Potato/Yam
2 teas. Watkins Thyme
Salt and Watkins Black Pepper to taste
Grated Low Fat Parmesan Cheese
5 Cups Prepared Watkins Chicken Soup Base
1/2 teas. Watkins Liquid Garlic Spice
4 Potatoes
1/2 Small Rutabaga (Yellow Turnip)
2 teas. Watkins Oregano
2 Small Unpeeled Zucchini, cut in chunks
Watkins Parsley

In large heavy saucepan, heat oil over medium heat. Add onions and liquid garlic and cook until tender. Discard tough green parts of leeks; cut in half lengthwise and then cut into 3/4 inch pieces. Peel carrots, potatoes, rutabaga and yam; cut all into 1 inch cubes. Add vegetables to saucepan as they are prepared with the Chicken Soup Base. Stir in zucchini and salt and pepper to taste; simmer for 5 minutes or until all vegetables are tender, adding more water if desired. Ladle stew into bowls and sprinkle with parsley. Add a sprinkle of Parmesan Cheese if desired. Makes 6 very filling main course servings.

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