- Prep Time : 10 minutes
- Cook Time : 35 minutes
- Olive Oil - 2 Tablespoons
- Onion - 1 medium, diced
- Carrots - 3 medium, diced
- Garlic - 2 Tablespoons, minced
- Dried Bay Leaf - 1
- Chili Powder - 1/2 teaspoon
- Zucchini - 2 cups, chopped
- Red Pepper - 1 medium, chopped
- Green Beans - 2 cups, chopped into 1 inch pieces
- Turmeric Powder - 1 teaspoon
- Salt & Pepper - 1 teaspoon each
- Tomatoes - 4 medium, diced or 1 - 28oz. can of diced tomatoes
- Water (Can substitute broth) - 4 cups
- Quinoa (cooked or pre-cooked) - 1 cup
- Kale - 2 cups
- Cannellini Beans - 1 - 15 oz. can
- Chickpeas (Garbanzo Beans) - 1 - 15 oz. can
Start by chopping your vegetables and setting them off to the side. I found it easiest to place the zucchini, red pepper, and green beans in one bowl. Then, place the carrots and onions in another bowl. Set aside the kale leaves (removed from the stems and torn into small pieces). Chop your tomatoes last (as they are the messiest) and leave them on the cutting board to use later. You can just scoop the diced tomatoes and the juices right into the stockpot.
Dicing should take about 10 minutes - It was hard for me to time it as I was helping the kiddos out with homework and helping my husband find things for his business trip while prepping. Multi-tasking at its finest!
In a large stockpot heat the olive oil on medium high until just glossy.
Add the carrots and onions and cook for 5 minutes, stirring occasionally to keep from browning.
(Meanwhile, you can start prepping your side dish: Muffins or Biscuits, for example. See links above.)
Add the garlic, bay leaf and chili powder. Stir until fragrant (about 30 seconds).
Add the zucchini, green beans, red pepper, turmeric powder and salt and pepper. Cook for 5 minutes, stirring occasionally.
(Go back to your side dish and continue working on it.)
Add the tomatoes with their juices and the water/broth and bring the stew to a boil.
Once boiling, remove the bay leaf.
Using uncooked quinoa? Add it now, cover the stockpot with a lid and let it boil for 15 minutes.
Using pre-cooked quinoa? Add it now and immediately move to the next step.
Remove the lid (if necessary). Add the kale and both beans and let the stew simmer on a gentle boil for 10 minutes.
(Meanwhile, start baking your muffins/biscuits.)
Both should finish cooking/baking at the same time. Ta da!
Serve and Enjoy!
The stew makes about 6 large servings. Each serving is Weight Watchers PointsPlus 6!
This winter in Wisconsin feels so much colder than our past winters here. Maybe that’s due to the fact that we just hit one of the all time temperature lows in years… -20 degrees Fahrenheit with wind chill. Brrrr…. Thankfully, we didn’t have to shovel in that weather!
Once the cold hits we find ourselves craving soups and stews and dreaming of our summer gardens. This stew hits the spot! It’s loaded with vegetables and warm broth sure to warm your bones.
We paired our stew with Basic Whole Wheat Buttermilk Biscuits. Sooo good!
Of course, if you want a bit more flavor and a bit of a kick, try these Cheddar Jalapeno Pancetta Corn Bread Muffins with your stew.
Either way, you can’t go wrong!