Southwestern Stew

by Sherri Koehler on March 12, 2009

When my afternoon plans this past Sunday were canceled I decided to make up a big pot of stew. Even though Christie was out of town, I knew this would be a great lunch when she arrived home on Monday and we’d have some great leftovers for the week.

I wanted to try a little something different from the garbanzo stews I’ve been making so made up a batch of black-eyed peas. The taste of those with yam and tomato evoked a more “southwestern” flavor so I went with the cumin and smoked paprika to finish the stew off.

Southwestern Stew

2 carrots, diced
2 stalk celery, diced
1 onion, diced
4 cloves garlic, minced
2 cups black-eyed peas (cooked or 1 can drained & rinsed)
1 can diced tomatoes
4 Tablespoons tomato paste
1 can corn (drained)
1 large yam, diced
2 small zucchini, cut into half rounds
1/2 red bell pepper, diced small
8 stems of kale, stemmed and chopped up (about 2 cups)
8 cups water
1 – 1 1/2 teaspoons cumin powder
1/4 chili powder or powdered cayenne (or more to taste)
1/2 teaspoon sweet, smoked parprika
1/4 cup nutritional yeast

You can use some olive oil to sauté the onion & garlic or, instead of sautéing in oil, you can use water, tamari or broth for an ultra low-fat dish. Once they start to soften add the rest of the vegetables (except the kale), beans, corn, and water. Bring stew to a boil then reduce heat to low. Simmer until all veggies are cooked through, about 40 minutes. Add spices, yeast and the kale, simmer for another 10 minutes and serve.

We served this with some quinoa for an even more hearty dish. Add a little Sriracha and Bragg’s over the top at serving, yum! Would also be great topped with some lime juice and a little chopped up, fresh coriander (cilantro) — but I didn’t have any. I did top with some fresh diced avocado and it was muy delicioso!

This makes an enormous pot of soup (about 10 servings?) – more than enough to have leftovers for lunch during the week!

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