Healthy Life Expo
Healthy Life Expo
Healthy Life Expo
Healthy Life Expo

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.)

Edge Life Expo
Edge Life Expo
Edge Life Expo
Edge Life Expo
Nutrition Julie
Nutrition Julie is a Certified Holistic Health Coach and Raw Food Nutrition Educator who is passionate about Nutrition, Health and Wellness. Julie believes that real, whole, nutritious foods are a powerful tool in living a healthy, conscious, disease-free life and works to educate, inspire and empower the people she works with through her step-by-step Food First System. For more information, visit