Hearty Winter Vegetable Stew

Hearty Winter Vegetable Stew

Ingredients:

●     2 Tbsp olive oil
●     1 large onion, diced
●     2 carrots, sliced
●     1 stalk of celery, sliced
●     1 bell pepper, diced
●     1 zucchini, diced
●     4 red potatoes, cubed
●     4 cloves of garlic, minced
●     1 Tbsp chili powder
●     1 tsp cumin
●     1 tsp ground coriander
●     1 tsp paprika
●     Salt and pepper, to taste
●     2 cups red kidney beans, cooked
●     2 large tomatoes, diced
●     1 cup low sodium vegetable broth
●     1 cup chopped greens (spinach, kale, chard, etc.)

 

Directions:

  1. In a large stock pot, heat the olive oil over medium-high heat. Add the onion and sauté until softened (approximately 5 minutes). Add the carrots, celery, and bell pepper and cook for an additional 3 minutes.
  2. Next, add the zucchini, potatoes, and garlic to the pot, mixing well with the other vegetables. Season the veggies with the chili powder, cumin, coriander, paprika, salt, and pepper.
  3. Add the red kidney beans, tomatoes, and vegetable broth to the mixture. Because this is a stew, you don’t need a lot of liquid, but you can always add more if needed.
  4. Bring the liquid to a boil and then reduce to a simmer at medium-low heat. Add the cup of chopped greens to the pot and stir to mix. These greens can vary depending on your preferences; feel free to experiment and discover which ones you like best.
  5. Cover and cook the stew for 30 minutes or until the potatoes are tender enough to be cut with a fork. Taste the stew for any last minute spice adjustments and serve.
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