green vegetable stew

NutriSue - green vegetable stew

A warming stew chock full of fresh vegetables.

3 cups Swiss chard or kale, shredded or cut, into bite size pieces

2 cups navy beans (canned or cooked from dry)

1 large zucchini, diced

1 cup green beans, diced into 1/2″ pieces

1 tbsp miso, dissolved in 2 cups of water (you can substitute 1 cup of vegetable stock, plus 1 cup of water for the miso mixture)

1 red onion, diced

1 hot pepper, seeds removed, diced (optional)

3 cloves garlic, minced

1 tbsp coconut oil

2 tbsp cumin powder

1/2 tsp fresh mint, chopped

1/2 tsp fresh oregano, minced

pinch of sea salt

  • in a saucepan, on medium heat, add the coconut oil and let it heat
  • add the onions and let them cook for about 5 minutes, until soft
  • add the garlic and cook for another 3 minutes, stirring at regular intervals, to ensure it doesn’t burn
  • add the cumin and let cook another minute
  • add the miso/water mixture and green beans and cook on high heat for about 3 minutes (add a bit more water if necessary)
  • lower the heat to medium, add the navy beans, zucchini and hot pepper, and cook an additional 2 minutes
  • turn off the heat and add the Swiss chard/kale, mint, oregano and salt, and stir to incorporate well
  • leave the lid on the pot for a few minutes until everything heats through

Serve with brown rice or quinoa.


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