(Mostly) Vegetarian Fall Stew

summer bulgur-heirloom tomato saladThere’s nothing like warm soup during these cold months and there is so much good seasonal produce to use. Another plus of slow-cooking a soup like this, is it makes your house smell really nice and cozy.

  • 1 small sweet potato
  • 2 small yellow onions
  • 1 large fuji apple
  • 2 cloves of garlic
  • 1 celery
  • 1/2 tsp cumin
  • 1/2 tsp curry powder
  • salt n pepper
  • 2 sprigs rosemary
  • 1 sprig each sage and thyme
  • 1 pat butter
  • 3 cups chicken broth
  • 2 cups water
  • 1 can canellini beans
  • 5 small carrots
  • 1 bunch kale
  1. slice onions and mince garlic
  2. add butter to large pot, add onions, garlic, spices and herbs to pot
  3. let cook at medium low heat until onions start turning opaque
  4. peel carrots and sweet potato, then slice them along with the celery and apple, into smaller-than-bite-size pieces
  5. add these fruits and veggies to the pot and add the chicken broth and water
  6. drain canellini beans and add them to the pot
  7. cover and let cook on medium low heat for 5 hours, the longer it cooks the more flavorful it will be
  8. clean and slice kale away from the stem and add to the pot
  9. continue cooking until kale begins to wilt, serve with hearty bread, with some garlic and melted cheese perhaps


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