Ingredients

• 1/4 cup onion, diced

• 1 cup potatoes, diced

• 1/2 cup carrots, sliced

• 1/2 cup celery, sliced

• 2 cups water

• 2 cubes Edward and Sons^® Not-Beef Bouillon Cubes

• 1/8 tsp pepper

Instructions

1. Dice the onions and potatoes. Slice the carrots and celery.

2. In a large pot, add the onions, potatoes, carrots, celery, water, Not-Beef Bouillon Cubes, and pepper. Place over medium-high heat and bring to a boil.

3. When the soup reaches a boil, turn the heat down to medium and cook until the potatoes are tender, about 20 minutes. Make sure to stir the stew every 5 minutes or so.

4. Remove from the heat and, using a potato masher or a heavy fork, lightly mash the stew, focusing on any large chunks of potato. This will give your stew a creamy texture.

5. Serve warm. This stew will last for 1 week in the refrigerator.