Peas and Carrot Stew Vegetarian

Ingredients

• 64 ounces peas and carrots
• 2 potatoes
• 1/2 onion, diced
• 1 chicken bouillon cube
• 1/3 cup water
• 2 tablespoons butter
• 1/4 cup flour
• curry
• salt
• pepper

Directions

1. 1

   Peel and dice 2 potatoes. Saute 1/4 cup of diced onion.

2. 2

   In a medium sized pot ad canned peas and carrots, diced potatoes and sauteed onions. Ad 1/3 cup water and cubed broth. Ad salt, pepper and some curry powder to taste and cook until potatoes are done.

3. 3

   Melt butter on medium heat in a small pot and ad flour to it. Stir constantly until combined with melted butter, forming a lightly yellow/golden lump. Ad 1/4 cup of warm liquid from the soup pot and whisk into the butter/flour ball until everything has a thick creamy consistency. This is called a Roux.

4. 4

   Ad the Roux to the pea and carrot soup and stir until everything is well combined. Boil for 2 minutes and simmer for another 2-3 minutes. Should the stew become too think, add some more broth or water.

5. 5

   The stew is now ready to be served.