Use fresh (or frozen) veggies to create a healthy and comforting soup/stew (aka stoup). (Photo: Andria Dilling)
Use fresh (or frozen) veggies to create a healthy and comforting soup/stew (aka stoup). This dish is customizable, so add in your favorite veggies or whatever you have on hand.
Ingredients
1 tablespoon olive oil
4 cups roughly chopped napa cabbage
1 cup roughly chopped broccoli, florets and stalks
1 cup trimmed and halved brussels sprouts
1 cup chopped red onion
1 cup chopped yellow squash
1 cup thinly sliced kale (lacinato or curly)
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 24-ounce can crushed tomatoes
1 can water
1 tablespoon balsamic vinegar
Directions
Warm the olive oil over medium heat in a large pot or dutch oven. Add the cabbage, broccoli, brussels sprouts, and red onion, and cook, stirring occasionally, until the veggies begin to soften, about 8 minutes. Add the squash and kale, and stir in the oregano, basil, salt, and pepper. Cook for another 5 minutes or so, until the squash is soft and the kale wilts a bit. Pour in the crushed tomatoes and stir in the water and vinegar. Bring to a boil, then turn the heat to medium-low and simmer for 30 minutes.