Name: Hearty Midwest Vegetable Stew
Ingredients: 5 quartz or 20 cups of water; 1 onion, diced; 4 bay leaves; 2 teaspoons salt; 2 teaspoons pepper; 2 teaspoons celery salt; 3 tablespoons pickling spice; 5-6 sprigs of fresh dill; 2 pounds beef soup bones; 4-5 medium russet potatoes; 4 cups chopped carrots; 1/4 head of cabbage, or one small bag, shredded; 2 (14 oz) cans diced tomatoes, drained; 2 cups chopped kale

Hearty Midwest Vegetable Stew

The broth of this soup will blow your mind! A hearty vegetable soup that has a few unconventional ingredients that makes this the best stew you've ever had. Paleo and Whole30 complaint!

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5 from 3 reviews

Author: Physical Kitchness
Yield: 12-15 servings 1x

Ingredients

Scale

5 quartz or 20 cups of water
1 onion, diced
4 bay leaves
2 teaspoons salt
2 teaspoons pepper
2 teaspoons celery salt
3 tablespoons pickling spice
5–6 sprigs of fresh dill
2 pounds beef soup bones
4–5 medium russet potatoes
4 cups chopped carrots
1/4 head of cabbage, or one small bag, shredded
2 (14 oz) cans diced tomatoes, drained
2 cups chopped kale

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Instructions

Fill a large stockpot with 5 quartz (or about 20 cups) of water. Add the diced onions, bay leaves, spices, dill sprigs, and raw soup bones. Make sure the pickling spices are enclosed in a sealed coffee filter or tea infuser.
Bring to a boil then reduce to a simmer. Let simmer on the stovetop for 4-5 hours.
Add the potatoes, carrots, cabbage, diced tomatoes, and kale to the broth. Let cook an additional 1-2 hours.
Before serving, remove the soup bones, bay leaves, and pickling spices. As an option, you can shred any meat off the soup bones if there is any. Season with more salt and pepper to taste.

Find it online: https://physicalkitchness.com/hearty-midwest-vegetable-stew/