Go Back

Spring Vegetable Stew

Servings: 4 servings
Author: Jenny (Nourished Kitchen) via Kelly the Kitchen Kop

Ingredients

Instructions

  • Warm the lard and olive oil in a heavy stockpot over medium heat. When the lard melts, stir in the leek and lemon zest and fry until they release their perfume and the leek softens, about 4 minutes. Stir in the carrots and fry, stirring from time to time, until crisp-tender, 5 to 7 minutes.
  • Stir in the broth, lima beans, peas, and artichoke hearts. Cover and simmer until the vegetables become tender, about 
30 minutes. Season to your liking with salt, stir in the herbs and lemon juice, and serve.