On cold winter days I find this soup perfect to warm the body but not too heavy when there is still lots of work to be done. You will get all the nutrients you need to keep your body fueled and full of energy.
I had some leftover veggies from my farmers market shopping trip. They were a little wilted and tired and I wanted to use them before I had to throw them out. A stew is perfect for a little veggie facelift!
- basmati brown rice
- olive oil
- 1 yukon gold potato
- 1 of each: poblano pepper, yellow bell pepper, anaheim pepper
- rainbow chard
- 3 cloves garlic
- 1 tBs cumin
- 1 can cannellini beans
- 2 cups vegetable broth (or chicken stock if you’re not vegan)
Start with cooking rice, according to package, 2 cups of rice.
- heat a saute pan over medium high heat. dice potato, coat bottom of pan with olive oil and add potatoes to pan. season with salt and pepper, cook potatoes until they are golden brown.
- peel and thinly slice ginger into math sticks. thinly slice peppers, chop chard starting at the stalks making your way up to the leafy tops, finely chop garlic cloves.
- add veggies to pan ending with chard. mix everything together lower heat to medium. sprinkle in cumin and a pinch of salt. saute for about 5 minutes.
- pour in vegetable broth and beans. stir and let everything simmer together for about 10 minutes.
To serve: spoon stew into a bowl and top with a scoop of brown rice.
Save the leftovers to enjoy for the rest of the week! TIP: store rice and stew separately