Green Stew" at the Holidays to PREVENT FOOD WASTE

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Nov. 16, 2016

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)
Bay leaf 2
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.

Recipe Summary

Difficulty Level: Medium
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 4