Always on the lookout for great soups and stews...and now, more than ever, ones that feature mostly veggies. This is a great low budget stew that just bursts with flavor.
Quick to put together and on the table in under and hour (prep included) Expand your veggie world with this wonderful stew...
Ingredients:
1 Tbsp. coconut or extra virgin olive oil
1 medium yellow onion, chopped
3 cloves garlic, chopped
1/2 a small head of cabbage, chopped (heaping 2 cups)
3 cups cubed butternut squash (sweet potato would be good too)
3 cups low sodium vegetable broth
1 tsp. cumin
1 tsp. cocoa powder
pinch of chipotle powder or cayenne pepper
2 cups cooked, black beans (about one can, rinsed and drained)
salt to taste
avocado, for garnish (we couldn't find any ripe ones...hoping to get some the next time)
cilantro, for garnish
1 medium yellow onion, chopped
3 cloves garlic, chopped
1/2 a small head of cabbage, chopped (heaping 2 cups)
3 cups cubed butternut squash (sweet potato would be good too)
3 cups low sodium vegetable broth
1 tsp. cumin
1 tsp. cocoa powder
pinch of chipotle powder or cayenne pepper
2 cups cooked, black beans (about one can, rinsed and drained)
salt to taste
avocado, for garnish (we couldn't find any ripe ones...hoping to get some the next time)
cilantro, for garnish
to make tortilla crispies:
3 corn tortillas
scant 1 tsp. extra virgin olive oil
1/2 tsp. sea salt
scant 1 tsp. extra virgin olive oil
1/2 tsp. sea salt
Directions:
In a heavy bottomed pot, warm the coconut oil over medium heat. Add the chopped onion and saute until just beginning to brown, about 6-8 minutes. Add the garlic, cabbage, squash and broth. Turn the heat down to a gentle simmer, cover the pot and cook for about 15-20 minutes for the vegetables to cook.
Add the spices and the beans and stir. Let everything continue to cook another ten minutes for the flavors to blend. Salt to taste. At this point, you can do a few pulses with your immersion blender through the soup, in case you want to thicken up the broth a bit. This is optional, but makes it seem a bit thicker. You could also, run just a bit of the soup through a blender or food processor, and add it back in to the pot. OR a sprinkle of cornmeal will help thicken it as well.
For the tortilla crispies, preheat the oven to 375'. Stack them and slice into thin matchsticks. Spread on a baking sheet, dirzzle with the oil, sprinkle the salt and toss gently to coat. Spread them in a single layer on the baking sheet and bake for about 10-15 minutes until they are light brown and crispy, giving the pan a shake halfway through.
Garnish each both with some diced avocado, a handful of chopped cilantro and some of the tortilla crispies!
Add the spices and the beans and stir. Let everything continue to cook another ten minutes for the flavors to blend. Salt to taste. At this point, you can do a few pulses with your immersion blender through the soup, in case you want to thicken up the broth a bit. This is optional, but makes it seem a bit thicker. You could also, run just a bit of the soup through a blender or food processor, and add it back in to the pot. OR a sprinkle of cornmeal will help thicken it as well.
For the tortilla crispies, preheat the oven to 375'. Stack them and slice into thin matchsticks. Spread on a baking sheet, dirzzle with the oil, sprinkle the salt and toss gently to coat. Spread them in a single layer on the baking sheet and bake for about 10-15 minutes until they are light brown and crispy, giving the pan a shake halfway through.
Garnish each both with some diced avocado, a handful of chopped cilantro and some of the tortilla crispies!
Recipe from Sprouted Kitchen
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