The location tag says Knoxville but in my heart it's Macon.

And NOOOO! JUST CHOP IT UP INTO SOME RANDOM CHUNKS, THROW THEM INTO SOME WATER AND BOIL IT!

*Dumps entire bottle of white wine "I may have added a tad too much wine this time"

i never thought i'd see the day i heard adam say "too much white wine"

"soup is stuff floating in liquid and stew is stuff coated in liquid" maybe i'm just slow but i've never thought about it that way thats pretty ingenious

Just a tip: don*t run the roasted pepper under water to peel it. Doing that removes almost all the smoky/roasted flavor. The best technique is to let it "sweat" in a plastig bag or aluminum foil and after 10 minutes or so you can peel the burned skin very easily. Otherwise great video!

Since this is a vegetable recipe, I’m waiting for the next NNOOO

You've got to appreciate how Adam sprinkles in a bit of food science here and there. The reactions of vegetables with sugar molecules under heat, the expulsion of water in cells as veg cooks down, the balance of acidity and sweetness - all that, and probably more I missed, simply shared in a simple stew recipe

2:37 "I probably added a hair too much white wine there" Adam that was the entire bottle

Bartending taught me that sugar almost acts like salt, use a little to enhance flavour

“Right here in East Tennessee” doesn’t feel right for some reason

1:14 The Broiler?! What do the Brits call that again?!

5:00 "Add acid and no one bats an eye. Add some sugar and everybody loses their minds."

5:57 brings me back to his veggie soup video lmao

2:00 Those tomatoes look amazing

2:34 Adam Regussea has become the: "2 shots of vodka" girl

Adam Ragusea, congratulations, you have trained me so well that I said “as a website from square space” at the exact moment you did. Peak advertisement ability is making me repeat it whenever you say it, good job.

“Under the broiler with you!” very memeable, callence take notes

I heard that. I heard that "JUST BOIL THEM"

5:55 "First you shock the tomato in cold water to peel the skin off and then NO!!!!!" I like the reference.

Adam I cannot thank you enough. The amount of times I’ve come home exhausted and made one of your recipes for my family is insane. You and your videos have saved me ungodly amounts of time and money. Thanks you very very much for helping me and literally millions of people make easy, cheap and delicious food. Best wishes to you and your family!

I’m too early to be prepared for the smooth sponsor transition

This is the perfect dish for anyone who likes to cut back on eating meat.

One of the best ways to serve veggies

Hey Adam, I've also struggled with softening coriander seeds; I think that frying and then boiling does soften them. They remain somewhat chewy, but not enough to be disruptive. At that point they turn into great citrus pops.

1:15 Dear Adam, could you please tell me how the Brits call this thing

About those carrots: a fun Japanese cutting technique you can use if you want fairly consistent size pieces (with a fun texture) is the rangiri cut. You kinda cut sort of triangular segments adjusting the length of the cut as the diameter gets wider and you end up with pretty similar sized chunks mostly. I recommend checking it out!

This stew looks like exactly how a Slav Babushka would prepare it! Great work, Adam!

Adam: “If you want organic produce things can’t be perfect” *Truer words have never been said*

5:52 smooth af transition

A very good example of what you can do when you have a good understanding of the basics behind how cooking works and how you can apply that knowledge without the need of a strict recipe

Never thought of using okra to thicken a stew, very smart!

I recently made a stew made of mostly "things in my fridge". Surprisingly, belgian endives, plantains, and dragonfruit go pretty well together!

Adam: Pours Fluoroantimonic acid into his broth "I like my food a little more acidic than the average person"

Timely! Just got an eggplant, green pepper, onion, carrots from the farm CSA and plan to make this.

Thank you very much for making these videos. I am a housewife that is also writing a book and filling my days with research for the books as well as life stuff. Your videos are the perfect reprieve for when writing/research and family get a bit much. I only found your channel a week ago but I will am already a fan. Thanks again!

Hey Adam, how about a video on different ways of cooking scallops?

2:42 your definitely going to want to either temper those spices in very hot oil or add those to the roasting vegetables, those spices will taste very raw and soapy no matter how long you boil them if you don't cook them in some oil first

Okra in soup and stew is my favorite! Like you said I love the smooth texture it brings.

I love so many things about Adam's videos but I especially love the smooth Square space transitions.

You have single-handedly converted me to a Cherokee Purple tomato fan. I'm going to try growing my own soon. This recipe solves all of my "OMG the CSA is coming again tomorrow and I still have so much veg in my fridge" stress.

Adam i really want you to try this Filipino dish called "Sinigang" it's a vegetable forward dish with lots of sourness and umami that i think you might enjoy. The most common protein with it is pork or shrimp, and most of the veggies featured in this stew is seen in sinigang too. Cheers from the Philippines 👍

I know it's not for everyone, but I LOVE the okra goo. It's wonderful!

Your vids are so good i can just imagine how good of a person and father u are

Just a note, but particularly with Cumin, though probably the others as well, it helps if you dry roast them before tossing them into the soup. I have a smallish cast iron pan I use. Just preheat the pan, toss the seeds in, and keep them moving around the pan till you see the color change and the smell changes (the smell of roasted cumin is seriously just next level).

the veg combination feels weird to me but damn it looks amazing

Hey you should watch Xiaoying and how she chops tomatoes and other vegetables. She has this clever thing where she turns a vegetable 30 degrees between each cut to give uniform pieces twice cut on the bias.

Top tip: infusing rice with lavender is... 😚👌

Try frying the okra, we do it a lot in brazil. You can eat it just fried as a snack or stew it. The frying helps reduce the slimy texture :)

Those onion bulbs you can grill them and eat them with lime juice and maggi seasoning (we call it cebollitas asadas in Mexico. Super popular street food from there!).

Exactly the kind of meal I want to make tonight. Thanks Adam!

Thanks Adam. I really need to this WAY more often to.

“I’d put in some acid and no one would blink an eye” Man I’m getting evil scientist vibes from that 😅

I love your veggie stuff!! Im vegan and enjoy your channel, especially when you make educational stuff. Whenever you have vegan substitutes I make that recipe

Hey Adam I love your videos! If you grow your own coriander and then let it go to seed and use the seeds when they’re still green they are a wonderful way to season soups and sauces without having hard seeds at the end.

Bro these videos relax me fr fr

That sad feeling when you live in the southwest where it's so hot that summer is the only month when farmers markets DON'T happen...

My rule of thumb when it comes to soup and stew is that a stew is usually thick and viscous, causing it to coat the solid pieces in a somewhat thick layer of liquid and it can be put on a plate as a result of how viscous it is. A soup is much thinner and usually requires a spoon scoop up the leftover and cannot be put on a plate.

This is something I do often. Couldn’t be simpler, couldn’t be tastier.

Whole seeds are great! I always toast them a little before adding to the dish.

In India we make something similar, it's called sambhar and it's basically a lentil soup with tons of veggies. You should check it out, it's actually a pretty simple and quick dish (if you've already chopped all the veggies) and it's primarily eaten with white rice, check it out.

So this is that Allan Rabusia my 6 years old niece was talking about when I found her hanging a chicken inside the oven

5:00 That soup would take you to another world

My mom always burns peppers for salad and I highly recommend it it really adds a bunch of flavour.

4:55 - "I'm gonna put in a big pinch of sugar... I don't know why that's viewed as wrong or cheating" Not in East Asian cooking it isn't.

i would eat that stew with a sauce made of fried red chili flakes, vinegar, fried garlic and crushed black pepper

That looks great! I’ve been craving an all-veg dinner but couldn’t figure out what I really wanted. This is it.

Deffo trying this one. Finally a great veggie recipe!

5:24 I really thought Adam meant he'd just eat a bowl full of Lavender and that Lauren wanted a bowl of White Rice with lavender...

Do you know what i usually do when my food is to acidic? I pour in some baking soda. It just works, and i don't see why i shouldn't do it at all. Heck, when i do quick tomato sauces, i always add baking soda right in the beginning. As a nice side effect, it also preserves the color better. Sure, quick tomato sauces are always relatively red, but I made a litte experiment once and found out that it actually works. I also like to finish my tomato sauce with a little bit of apple juice lately, and i think that's only possible because of the lack of acidity du to the baking soda.

Beautiful food, beautiful presentation.

Here I am almost freezing in the middle of winter and I see another recipe for summer lmao Looks delicious though and soup is always great

5:00 "I'd put in some acid and no one would blink an eye" MMHHH... Sulfuric, they will probably close their eyes just once and never open them again lol

He finally called himself "The Goose/ The GŪS" man never thought my head canon name for him would come true.

Adception gets me every time. Bravo!

Man I miss Knoxville those shots of the farmers market are so nostalgic 😔

I enjoy these vegan video’s without propagating that it’s vegan. It’s just delicious vegetables!!!

5:19 Speaking of lavender, could you make a video about ways that you can use lavender in cooking? I love lavender honey, but Poland, where I live is not South enough for it to be make locally, so it's about twice as expensive as normal one (which is itself about 50% more expensive now due to the pandemic), but I have some lavender plants in the garden and I'd like to know what can I make with them.

As to the bell peppers, I learned from a Martha Stewart episode that if you don't have a gas stove, you can use a propane torch.

thanks adam, love to cool recipes like this with vegetables. It's easy to make meat and carbs taste good but making great vegetables is the mark of a really great home cook, in my opinion at least

Thank you Adam. Im drunk and I cant wait to put all of my moms veggies that she gives me in to a big ol’ stew like this. Deeeelish.

So basically put everything in the pot, cook everything in the pot & put everything from the pot into the belly.

The chopped garlic trick is great

That transition into the squarespace advertisement was brilliant

Thought for a moment that Adam wanted to eat lavender just in a bowl.

good to see that adam doesnt wash his vegetables, the dirt really adds a lot of depth to the stew

I started getting a CSA box each week, and this is something I kind of have to do fairly often to be sure it all gets used!

I love veggies so much

I used to eat flowers when I was very young. I'm glad it's a trend again.

I want to give my sincerest thanks in advance for this Video

Masterful recipe

I love that there’s a KZfaq creator that lives so close to me! Love East Tennessee Go Vols!

Why didn’t he say “ what brits call a grill” :(

I love what he put in the site he made for the squarespace add

0:48 In Mexico we know them as cebollitas de cambray ("cambray little onions"), they are quite common and we usually consume them with charcoal-broiled meat and steak tacos.

Definitely trying this sans eggplant, okra, and lavender. Thanks for another great video, Adam! :)

Those are some sexy tomatoes.

2:33 It has returned!

I wasn’t a huge veggie fan until I moved out into my own place a couple years ago, but your videos really inspired me to go out on a limb and try them out, and man! I’m eating much healthier and tastier these days.

A type of meal I love seeing from Adam!