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Gap Mountain Vegetarian Stew

Created by chef Devin Ells of
The Inn at Valley Farms, Walpole, NH.

The perfect vegetarian stew for a cold day.

Serves 8-12

1 cup diced carrots
1 cup diced celery
1 cup diced bell peppers
1 cup diced onions
1 tsp. minced garlic
¼ cup of vegetable stock base
1 cup tomato paste
1 tsp. Cajun seasoning
1 tsp. salt-free herb seasoning
2 cup cooked macaroni

In a 4 quart saucepan, sauté the carrots, celery, peppers, onions and garlic over
medium heat for 15-20 minutes, until lightly browned.

Add 2 quarts water and the vegetable stock base. Bring to a boil and whisk in
the tomato paste and seasonings. Reduce the heat to medium-low and let
simmer for 30 minutes.

Add the macaroni, and serve.
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