I took a look at all the bounty my friends and neighbors were providing me from their garden’s and prepared this wonderful stew. It tastes better the next day! If you would like to brown some stew meat and add it- feel free.
Use a large soup pot, saute the onions, garlic and carrots in olive oil for about 5 minutes.
1/2 medium onion
3 cloves garlic, crushed
2 medium carrots, chopped
Add to pot:
1 medium sweet potato or yam, chopped
1 medium potato, chopped
1/2 medium green or red pepper, cored & chopped
Corn husked from 2 ears
1 28 oz can crushed tomatoes(organic)
1/2 cup wild rice
1 14 ounce can red beans
1 tsp balsamic vinegar
2 cups vegetable stock OR water
1 tsp tumeric
1 tsp cumin
1 tsp chili powder
pinch sea salt
Simmer for 35-45 minutes until vegetables and rice are done. Serve with living greens for the first course as they will aid in the digestion of the stew.
Throughout history and all over the world many cultures give thanks for a bountiful harvest. They differ in their cultural traditions and style, yet the spirit of giving thanks for life’s blessings, remains the same.
~ Recipe from www.healthylivingwithjoline.com
