mcmahon
The fall is always full of activities and so I look for recipes that are going to be easy to prepare, full of nutrients and ready to eat when needed. I created this recipe with a variety of beans for fiber and protein and a rainbow of vegetables to make a healing and filling stew. This recipe works well either in a soup pot on the stove, or in a crockpot that warms all day. Serve with a salad and/or bread and enjoy! It makes about 10 servings, so you can enjoy it for lunch throughout the week!

Hearty Fall Vegetable Stew
5 cloves garlic, chopped
3 onions, chopped
3 leeks, chopped
3 carrots, chopped
3 zucchini, chopped
3 parsnips, chopped
3 celery stalks, chopped
1 head broccoli, chopped
1 4 oz. package shiitake mushrooms, chopped
1 8 oz. package button mushrooms, chopped
1 bunch collard greens, remove middle stem and chop
1 bunch Swiss chard, remove middle stem and chop
1/2 cup dried lentils
1/2 cup dried split peas
1/2 cup dried adzuki beans soaked overnight (or 1-15 oz can)
1-28 oz. can diced tomatoes with juice
2 1/2 cups carrot juice
5 cups water
2 T dried basil
Salt and Pepper to taste

Garnish: Fresh Parsley and Sprouts of your choice

Put all ingredients in large soup pot and heat thoroughly for 2 hours. Once everything is tender, place 1/4 to 1/3 of the stew in a blender and puree. Stir puree back into stew, stir and serve. Garnish with fresh parsley and sprouts of your choice. (I used broccoli sprouts in this photo.)

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