Sweet + Spicy greens and beans stew
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 285.6
- Total Fat: 10.9 g
- Cholesterol: 0.0 mg
- Sodium: 109.8 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 6.9 g
- Protein: 16.8 g
View full nutritional breakdown of Sweet + Spicy greens and beans stew calories by ingredient
Introduction
This soup is great for consuming large amounts of veggies all at once. It takes a bit of prep time, but makes a ton, so it can be saved and eaten all week long. This soup is great for consuming large amounts of veggies all at once. It takes a bit of prep time, but makes a ton, so it can be saved and eaten all week long.Number of Servings: 6
Ingredients
-
1 medium sweet potato
2 large bunches collard greens or kale
Tiny drizzle olive oil
1 large onion
3 large bell peppers
1/2 lb mushrooms
5 cloves garlic
2 1/4 c water
1/4 c walnuts, raw, chopped
1/4 c peanuts, raw or dry-roasted, chopped
2 c shelled edamame
2 tbsp no-salt seasoning (I used a spicy blend)
1 tbsp curry powder
Required equipment:
large lidded pot
high-powered blender
Directions
Wash and dry sweet potato: prick a couple of times with a fork, then place in a microwave-safe dish, cover with a paper towel and microwave 2 minutes. turn, then cook 2-3 minutes longer until tender. Cool slightly and thickly slice.
Wash collards or kale. Remove stems and reserve for another use. Set leaves aside.
Cut onions and peppers into large pieces.
Boil about 1 c of the water, then pour over walnuts and peanuts, which will allow them to soften quickly.
In a large pot, heat the tiny dash of olive oil over medium, then lightly cook the onions and peppers for a few minutes. Add mushrooms and cook until softened, then add garlic and greens. Cover the pot so greens can steam for a few minutes.
Add remaining water, walnutes/peanuts/hot water, edamame, no-salt seasoning and curry powder to the pot. Stir to combine, bringing to a boil. Lower heat to lightly simmering, and allow to cook about 3 minutes. Remove from heat.
Carefully transfer hot soup to the blender, in batches if necessary, and process to desired consistency. Serve hot, or refridgerate leftovers to enjoy later.
Serving Size: Makes approx. six 2-cup servings
Wash collards or kale. Remove stems and reserve for another use. Set leaves aside.
Cut onions and peppers into large pieces.
Boil about 1 c of the water, then pour over walnuts and peanuts, which will allow them to soften quickly.
In a large pot, heat the tiny dash of olive oil over medium, then lightly cook the onions and peppers for a few minutes. Add mushrooms and cook until softened, then add garlic and greens. Cover the pot so greens can steam for a few minutes.
Add remaining water, walnutes/peanuts/hot water, edamame, no-salt seasoning and curry powder to the pot. Stir to combine, bringing to a boil. Lower heat to lightly simmering, and allow to cook about 3 minutes. Remove from heat.
Carefully transfer hot soup to the blender, in batches if necessary, and process to desired consistency. Serve hot, or refridgerate leftovers to enjoy later.
Serving Size: Makes approx. six 2-cup servings