Savory Millet and Potato Stew

 

5

cups vegetable broth

2

tablespoons soy sauce

1

cup diced red potato

1

cup uncooked millet

1

teaspoon dried thyme leaves

1/4

teaspoon pepper

1

large onion, chopped (1 cup)

4

garlic cloves, finely chopped

1

bag (1 pound) frozen carrots, cauliflower and red bell pepper

• 1 Heat broth and soy sauce to boiling in 4-quart Dutch oven. Stir in remaining ingredients.
• 2 Heat to boiling; reduce heat to medium. Cover and cook 12 to 16 minutes, stirring occasionally, until millet and potatoes are tender.