Low Carb Fall Harvest Vegetable Stew Recipe | @Atkins

Ingredients

• 15 ounces Fire Roasted Diced Tomatoes
• 1/2 teaspoon Garlic
• 3 cups chopped Kale
• 1 teaspoon leaf Oregano
• 1/4 teaspoon Salt
• 4 cups Tap Water
• 1/2 cup Mushroom Pieces and Stems
• 1 teaspoon Sage (Ground)
• 1 tablespoon Black Pepper
• 1 teaspoon Rosemary (Dried)
• 2 tablespoons Virgin Coconut Oil
• 1 medium (2-1/2" diameter) Onions
• 2 cups chopped Celery
• 2 cups Bouillon Vegetable Broth