Must Go Kale, Bean, and Vegetable Stew

IMG_4974Growing up my sister and I would look forward to “must go” day where my dad would pull everything out of the fridge and come up with a meal that included all the food that needed to be eaten before getting thrown away. Everything was fair to use, leftovers, to the saddest looking veggies. I never tried a must go that I didn’t like. The down side was that if we really liked it we knew it would never be replicated.

Our families goal this year is to be more frugal in hopes to get enough money saved to start our business. With that said,  I am trying hard to buy only essentials when it comes to food and not to let anything go to waste. This should lead to some interesting recipes for the next year, but this being the first I am very excited because I still can’t get over how delicious this actually came out!

Unlike my dad’s must go recipes I did not use any leftovers, so this recipe is super easy to remake. Plus it was so easy that Anzia, our little vegan, did the majority of the work. She let me cut the potatoes and stir.

Notes:
*Play with what you have. Some of the measurements may seem odd because we used whatever was left in our fridge.

*Anzia really wanted peas and corn added, so we used some frozen ingredients.

*Yes, I used canned beans. You are more than welcome to make your own from dry if you prefer.

Ingredients:
1 tbsp coconut oil
3/4 cup finely diced onions
3 green onions diced
4 cloves of garlic pressed
1 tsp salt
1/2 tsp dried basil
1/2 tsp smoked parika
1/4 tsp ground pepper
1/2 tsp corriander
1 large russet potato – peeled and chopped
1 sweet potato – peeled and chopped
2 carrots chopped
2 zucchinis – chopped
1 bell pepper – chopped
1/2 cup frozen peas
1/2 cup frozen corn
2 cups of kale – chopped
6 green olives – we used castelvetrano
2 cans of beans – we used northern white and kidney
5 cups vegetable broth

Directions:
In a large soup pot, saute onions and garlic in coconut oil over medium heat. Once onions are translucent add ingredients from salt to carrots. Cook for 15 minutes. Add all remaining ingredients including broth and bring to a boil. Cover pot with a lid, reduce heat to simmer and let cook for a minimum of 30 minutes, stirring occasionally. Serve.

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Gallery | This entry was posted in Gluten Free, Main Course, soup. Bookmark the permalink.

5 Responses to Must Go Kale, Bean, and Vegetable Stew

  1. That looks very very delicious. So filling!!!

  2. Pingback: Gluten-Free Carrot Cornbread Muffins | Don't Fear The Vegan

  3. Pingback: Creamy Walnut, Roasted Asparagus and Mushroom Soup | Don't Fear The Vegan

  4. Colynn says:

    “Must Go” recipes are almost always the best. This soup looks so yummy and comforting.

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