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Antioxidant Veggie Stew

Ms.Boudreaux's picture
If you care about eating healthy, you *must* buy this book (or check it out from your library)! This chunky, hearty soup is a pleasant way to get your servings of healthful antioxidant veggies along with other healing foods. It's loaded with carotenoids, indoles, sulforafanes, vitamins A and C, among other phytochemicals known for their healing, antimicrobial, and cancer-preventive properties. Courtesy of Herbal Defense by Robyn Landis.
Ingredients
  Onion 1 Large, chopped
  Olive oil 1 Teaspoon
  Garlic bulb 1 , sliced
  Carrots 8 , sliced
  Celery stalks 5 , chopped
  Red cabbage 1⁄2 , chopped
  Green cabbage 1⁄2 , chopped
  Pepper red 1 , diced
  Shiitake mushrooms 15 , sliced (remove stems)
  New red potatoes/New white potatoes 10 Small
  Organic stewed tomatoes 28 Ounce
  Black pepper To Taste
Directions

1. Saute onion and garlic in spices of choice with olive oil over medium heat in the bottom of an 8-quart soup pot until soft (5 min).

2. Add veggies one group at a time and cook until slightly soft (5 min each).

3. Add canned tomatoes and cooked or canned beans or Parmesan rinds. Heat through.

4. Add water (or astragalus broth) to almost fill the pot. Bring to a boil.

5. Turn down to simmer until all vegetables are cooked, about an hour and a half.

6. Add black pepper and more spices to taste.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Feel: 
Rich
Method: 
Slow Cooked
Dish: 
Soup
Restriction: 
Vegan, Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
240 Minutes
Ready In: 
0 Minutes
Servings: 
6
Story
Version 1: Italian style -- 2 Parmesan rinds; white beans; basil, rosemary, thyme and oregano to taste. Version 2: Eastern style -- Black beans; coriander, nutmeg, allspice, and clove to taste. Version 3: Mexican style -- Chili beans; cumin, cayenne, chili powder to taste; top with fresh cilantro Serve soup with bread and cheese or cooked rice, couscous, or orzo. Grated cheese can be lightly sprinkled over the top. If you eat meat, cooked cubed meat or poultry can be added instead of the beans for protein.
Subtitle: 
Antioxidant Veggie Stew

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6 Comments

AnjaliD's picture
It looks delicious. But just one thing. Won't it be better to use a pressure cooker instead of boiling for hour and half ?? That would save a lot of energy and plus it will done in minutes. Just a thought :)
Ms.Boudreaux's picture
Many people do not own pressure cookers; you could also cook this in a slow cooker. Prepare it any way that's best for you! :) "The craft of questions, the craft of stories, the craft of the hands - all these are the making of something, and that something is soul. Anytime we feed soul, it guarantees increase." -- Clarissa Pinkola Estes, Ph.D.
shantihhh's picture
In Europe and India a pressure cooker is very popular. Our mothers and grandmothers used them here in the US as well. I have one from Switzerland and love it. Great way to cook and healthy too.
Ms.Boudreaux's picture
No need to use a sledgehammer to kill a gnat. No one used pressure cookers in my family except for canning/preserving (but really, why is this such a big deal?). As I said previously, cook in the manner you prefer. "The craft of questions, the craft of stories, the craft of the hands - all these are the making of something, and that something is soul. Anytime we feed soul, it guarantees increase." -- Clarissa Pinkola Estes, Ph.D.
shantihhh's picture
I have thought of a pressure canner, but figure about all I can are varietal tomato sauces and pickles which can be done safely in a basic water bath. It would be just another thing to store.
Ms.Boudreaux's picture
Another reason I *don't* own one! :) "The craft of questions, the craft of stories, the craft of the hands - all these are the making of something, and that something is soul. Anytime we feed soul, it guarantees increase." -- Clarissa Pinkola Estes, Ph.D.