| 1 can Condensed vegitable broth | | 1 tsp Cajun seasoning (more, if you are adventurous) | | 3 x Carrots, sliced thinly, (1 cup) | | 12 x Onion, chopped (1/2 cup) | | 2 x Garlic cloves, smashed | | Center leafy portion of celery, plus | | 2 x Outer stalks celery, thinly sliced (1 cup total) | | 1/2 x Green bell pepper, chopped (1/2 cup) | | 1/2 x Red bell pepper, chopped (1/2 cup) | | 1 lrg Stalk brocolli, florettes of (1 cup) | | 1/3 head cauliflower, florettes of (1 cup) | | 1 cup Snow peas, unstemmed, chopped | | 1/2 cup Parsley, finely chopped | | 20 x Leaves fresh sage, finely chopped, about | | 1 x Tomato, diced | | 2 cup Mushrooms, thinly sliced | | 1 x Apple, diced | | 1 loaf multigrain bread, such as Orowheat Healthnut, cubed |
| | Start soup and spice simmering in covered dutch oven on stove. Cut up vegetables and add in the order listed, so that tougher vegis are simmered longer than softer vegetables. As soon as apples are added, remove from heat, stir in bread cubes. Stir until evenly distributed. Stuffing will appear quite dry. Put into oven in covered dutch oven or smaller covered caseroles. Cook for 1 - 2 hours at 350 F until bread turns brown around the edges. This cooking time is flexible, depending upon other oven needs. |
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