Maryann Ridini Spencer's Sustainable News report on PREVENTING Thanksgiving Holiday FOOD WASTE with a delicious recipe "Green Stew."
|Chicken broth/Vegetable broth||8 Cup (128 tbs)|
|Carrots||2 , diced|
|Celery stalks||2 , diced|
|Onion||1 , diced|
|Garlic cloves||3 , diced|
|Sweet potatoes||1 1/2 Cup (24 tbs) , diced|
|Cubed squash||1 1/2 Cup (24 tbs)|
|Chopped kale||1 1/2 Cup (24 tbs)|
|Italian spice seasoning blend||To Taste|
|Himalayan sea salt||To Taste|
|Extra virgin olive oil||2 Tablespoon|
|Red chili flakes||To Taste|
|Leftover turkey/Ham||3 Cup (48 tbs) , diced|
|Leftover prepared rice/Pasta||1 1/2 Cup (24 tbs)|
1. Drizzle extra virgin olive oil in a skillet over low heat on the stovetop and add in onions and garlic, celery, and carrots and sauté until slightly golden.
2. Place the broth, meat, other vegetables, and celery and onion mix, 2 bay leafs, Italian seasonings, and a few dashes of salt and pepper in a large pot*. Bring to a boil and simmer about 1.5 hours or so.
3. If adding prepared rice, noodles, and/or leafy vegetables, add these for the last 15 minutes of cooking.
4. Taste the soup and see if it might need more seasoning. For a little “kick” add in a dash of red chili pepper flakes to taste.