Hearty fall veggie stew

I don't know about y'all, but I am picky about my soups and stew. Like, it has got to be flavorful, thick, and filling, or I will never make it again. If I am being honest, I couldn't say that there's a soup out there that I love or would want to eat two days in a row.

But this. This stew is truly incredible. And yes, I have officially had it for two days in a row.

My husband and I each ate a full bowl of this, thinking we'd be okay for a brisk walk afterward.

We were not.

I am not a slow-walker but any means, but we were strolling along like an older tourist couple with no agenda and a slow, old camera because we were so pleasantly full and warm.

This stew is truly the perfect meal for this early fall season!

This recipe is a lot of "feeling it out": adding more cornstarch and water if you want it thicker, adding more vegetable broth if you want it thinner, adapting the spices, and waiting for your desired softness of veggies.

Here's what you'll need: 

1 white onion, diced
2 cloves garlic, minced
8-10 asparagus spears, cut in thirds
1 carrot, diced
1 cup frozen peas
4 small-medium red potatoes, diced
8 oz Portobello mushrooms, sliced
3 and 1/4 cup low sodium veggie broth
1/2 cup red wine (I used a pinot noir)
1 can diced tomatoes
1 tsp olive oil
2 tsp cornstarch mixed with water
1 tsp dried basil or oregano
1 tsp Italian seasoning
Salt and pepper to taste

And what you'll do:

1. Using just a tsp of olive oil, start to saute the garlic and onion in a large pot on the stove (medium-high heat). Add in the carrots, and asparagus, as well as 1/4 cup of the veggie broth. Cook for several minutes or until veggies start to soften.
2. Add in the mushrooms and potatoes, and continue to cook until the liquid is minimal or gone
3. Add in the red wine. Stir until all vegetables are well coated. Add in the basil, Italian seasoning, salt and pepper, and do the same. 
4. Add diced tomatoes
5. Pour in the other 3 cups of veggie broth (feel it out to tell if you'll need more or less of this once you start adding it in. You want all the veggies to be covered and to comfortably stir them around, but you also don't want liquid to take over the majority of the dish. Find your preference).
6. Bring pot to a boil for 10 minutes, or until the potatoes are soft (you should be able to cut them with a fork or spoon). 
7. Lower heat and add in the frozen peas, stirring them throughout.
8. Next, add the cornstarch, stirring and simmering for a few minutes until stew thickens. 
9. Feel free to adjust thickness by adding more cornstarch to make it thicker, or more broth to thin it out.
10. Serve, and enjoy!