Yet another example of a stew/soup experiment that turned out so well, I had to put a recipe together!

This stew started out as a kind of “get out of my fridge” project after Thanksgiving. We get a big produce delivery every Monday and by Sunday I’m often trying to figure out a dish to use up as many veggies as possible. I also like to make a really big batch of something and we often have it as our lunches or a quick dinner during the week.

Aside from being just the kind of hearty, hot dish you want on a cold night, this stew is packed with vitamins and minerals and the French herbs pair beautifully with the veggies and navy beans. By the time the cooking is done the yams melt and the result is a thick, golden stew dotted with kale, parsley and carrots.

My favorite version is the one that is given, with lots of kale and fresh parsley. I’ve made a variation, pictured, with fresh thyme and white cabbage because that’s what I happened to have on hand that week. The cabbage & thyme variation is also really lovely, but I find it a bit sweeter.

The Stuff

• 3 cups dry navy beans
• 2 large leeks, whites only, sliced in quarter-inch rounds
• 2 medium red onions, half-inch dice
• 4 cloves garlic, diced small
• 3 large carrots, diced
• 4 large stalks celery, diced
• 4 small yams, diced
• 1 t Herbes de Provence
• 1 t dried thyme
• 2 large Bay leaves
• 8 cups water
• 1/3 c nutritional yeast
• 1 T champagne vinegar
• 1/2 c chopped, fresh parsley
• 1 large bunch of kale, stemmed and chopped up
• 2 T white miso
• freshly ground black pepper
• sea salt, to taste

The Making

Pressure Cooker Method:

Pre-cook navy beans in pressure cooker while you prep all the other ingredients. Plan to under cook the beans, only 14-15 minutes at full pressure. Let the pressure release normally. Drain and set aside.

While the beans cook prep all the vegetables.

After the pressure cooker is free, rinse out, dry and put back on stove on medium-high heat. When the pot is hot again, lightly spray bottom with canola oil and add the onions. Saute 5 minutes, until translucent, add garlic and saute another few minutes until the garlic becomes very fragrant.

Add the celery, carrots and leeks into the pot. Continue to saute in the pan for an additional five minutes. Add the yams, thyme, Herbes de Provence, and Bay leaves. Stir together well. Add in par-cooked beans and water, stir once more, and seal the pressure cooker.

Once cooker is at high heat set timer for 7 minutes. Use the release valve to reduce pressure and unlock the lid (it is also fine to just let it come down & unlock naturally).

Stir in the nutritional yeast, pepper, salt, vinegar, parsley and kale. Simmer on low heat for five minutes. Remove from heat and mix in the miso.

Stove-top Method:

The main difference is that you’ll soak the beans overnight and drain them. Once you add them back in, you’ll need to reduce the heat to low and simmer for 45 minutes, or until the beans are tender. Then follow the steps to add in the kale, fresh parsley, etc.

Serve in a big bowl and add some kind of grainy thing if you want. Rice, whole grain bread, crackers…

Makes 20 servings (freeze some, give some away!)

Nutrition Details

Serving Size: 1 cup
Calories: 188
Total Fat: 1.2g
Sodium: 146 mg
Carbohydrates: 36g
Dietary Fiber: 11g
Sugars: 3g
Protein: 11g

On our last stock-up trip out to Bob’s Red Mill we picked up some of their Whole Grains & Beans Soup Mix. It has been sitting awaiting inspiration in a Mason jar since, but tonight’s the night! This hearty, thick stew is what a chilly January night needs!

The Stuff

• 2 smallish celeriac, peeled
• 2 large stalks of celery
• 3 large carrots
• a bunch of spinach, long stems removed
• fresh parsley (about 1/2 cup, chopped)
• 4 medium/smallish red, waxy-type potatoes
• 3 large cloves of garlic
• a good-sized onion
• 3 cups of the Whole Grains & Beans Soup Mix from Bob’s Red Mill
• 1 tsp. dried marjoram
• 1/2 tsp dried dill
• 1/4 cup nutritional yeast
• 1/4 tsp sweet paprika
• 2 T champagne vinegar
• freshly ground pepper

The Making

All the veggies except the spinach and parsley get a rough dice. The garlic is roughly minced.

Heat up an 8qt. (or larger) pressure cooker on high. Into the hot pot add a thin layer of spray canola oil, then the diced onions. Once they started to go translucent, about 3 minutes, add the garlic and saute until the onions began to brown, about 6 more minutes.

Then add the celery, celeriac, carrots, and potatoes into the pot. Then pour in the Grains & Beans Soup Mix and 3 quarts of water.

On goes the lid. Up to high pressure and then turned down, with the timer set for 2o minutes. Remove from heat when the timer goes off and let the pressure come down naturally.

While the pressure cooker is going wash the spinach and parsley. Roughly chop the spinach and more finely chop the parsley.

Once the lid comes off return the pot to low and add the remaining ingredients. Stir and let simmer for 15-20 more minutes before serving.

*Notes:

• This intentionally does not have added salt. If you feel it needs some, sparingly add it at the table or just add more nutritional yeast.
• This is a pretty seriously thick stew. We kind of like them that way. If you don’t, add some more water.
• White wine would be tasty as would red in place of the vinegar. You could also use the juice of one lemon instead.
• Kale, collards, chard or other greens would be great. I happened to have spinach on hand.
• This would be awesome with summer veggies, the Grains & Beans mix from Bob’s would go well with all kinds of veggies and it would make an extra-hearty minestrone-style soup – yum!
• All fresh herbs would rock, but it is January and I only had fresh parsley around.
• I’d likely add a couple of Bay leaves to this at the beginning the next time around.
• Winter squash would be awesome in this too.
• I’m not sure how long this would take without a pressure cooker, but you can look at this recipe for an idea (warning, #NotVegan).

Hotpot stews, like gomamiso-yosenabe, are a type of winter dish popular in Japan. I’d had one of Napa cabbage, glass noodles and dumplings when I ate at Cha Ya in San Francisco in 2008 and loved it. With the bounty of this year’s winter squash harvest (thanks to Christie’s insistence on growing it) I wanted to go a different direction with the squash stews I’d been making and thought it would be fun & tasty to use red miso and sesame to make a rich, Japanese inspired hearty dish.

The Stuff

• 2 Tablespoons canola or olive oil
• 1 medium red onion, diced
• 2 large cloves garlic, minced
• 4 carrots, cut into thick rounds
• 2 large stalks celery, diced
• 4 cups winter squash cut into 1-2″ cubes
• 1 28oz can Muir Glen fire-roasted, diced tomatoes
• 1/2 cup red miso
• 1 Tablespoon black sesame seeds (white is fine, black is more dramatic)
• 4 cups cooked Aduki beans
• 1 medium head Savoy-style cabbage chopped into large pieces
• 2 Tablespoons toasted sesame oil
• 2 Tablespoons brown rice vinegar
• 8 cups water or broth

The Making

Saute onions on medium-high heat in a large metal pot with canola oil until the onions begin to go translucent (about 5 minutes), then add garlic. Continue to saute the garlic and onions until they begin to brown (about 5 more minutes) then add in carrots, celery and winter squash. Saute all veggies together for 5 minutes, add sesame seeds, and 8 cups of water or broth. Reduce heat, cover, and simmer together until squash is tender (20 – 40 minutes depending upon type of squash used).

Once the winter squash is tender add into the pot, remove a cup or two of the broth and mix with miso, then pour in and stir. Add the cooked Aduki beans, chopped cabbage, the Muir Glen diced tomatoes, rice vinegar, and sesame oil. Cover pot and simmer for 15 additional minutes to allow beans to absorb flavor and for cabbage to cook completely.

Serve stew with a steamed grain (brown rice or barley) or some crusty, whole-grain bread.

**I make this with great success in the pressure cooker. Instead of reducing heat to simmer, put lid on and bring up to pressure, then reduce heat & set timer. Using Delicata squash it takes 7 minutes. Hubbard squash take more like 9 minutes on full pressure. After that step I add the pressure cooked veggies into another pot containing the cabbage, beans and sesame oil. The intense heat of the pressure cooked veggies pretty much cooks the cabbage immediately.

Saturday saw us out in Parkdale with friends to check out the heirloom apple/pear/Asian pear tasting day at Kiyokawa Family Orchards. A fave from last autumn, we wanted to take our friends to enjoy tasting the many varieties they grow there as well as pick a bunch to make applesauce. Turned out the apples had all been picked, but we still had a great time trying many varieties we’d never heard of before. 31 pounds of fruit later (that’s just us), we were loaded up and off to our next stop.

Rasmussen Farms saw us leave with several fun gourds, a couple of pounds each of fresh, local walnuts & hazelnuts, ornamental corn, and 2 smallish Hubbard squash. Yes, I know we have a bunch of these in the basement, but these are the blue type we didn’t grow. Oh yes, and pumpkins. There are 7 of them on our front steps. 6 of them Christie and I picked out. What can I say, we were having fun.

Into this collection of squash and apples arrived our first box from Organics to You. I offered to take it from the deliver guy, but he then offered to put inside for me because, “its heavy”.

I ripped off the tape and opened the box to see a lovely bunch of red kale, some baby bok choy, radishes, chioggia beets, chunky carrots, onions, garlic, a huge head of broccoli, a head of purple cabbage bigger than my head (seriously), 2 big leeks, a half pint of kiwi berries and more fruit. 4 more apples, 3 more Asian pears and 3 red Bartlett pears. Uh yeah.

One good sized box of produce and a fridge already filled to the brim with mostly apples…

Yep, time to make the apple sauce. I chopped up 8 quarts of mixed varieties of apples and a few pears that needed to be used. Cooked until we had a chunky sauce and added the zest & juice from a medium sized Meyer lemon. That’s it. Nothing else needed for that much deliciousness. I’m waiting on the water in the canner to boil, 20 minutes in the bath then we have lovely applesauce for the rest of the year and to go into the little gift baskets we’re planning to do this winter for people.

That helped some. While the apples were doing the cooking thing I threw some Great Northern beans into the pressure cooker. Drained them when done and cleaned out the cooker to make soup. Into the pot I sauteed a bunch of garlic and most of the leeks, celery & Russet potatoes were added. Water, salt, pepper, and a sprig of fresh rosemary in the covered cooker, on high pressure for 8 minutes. Release valve, add in half the red kale that was delivered today along with half the white beans. Simmer with salt, some nutritional yeast, and more pepper. Serve with croutons. Yum!

The other half of the beans, more garlic and the remaining leeks have been stewed together with a little rosemary sprig, olive oil, tarragon, and some diced celery. This gives a lot more flavor to the Great Northern beans, which are not Christie’s favorite. These have been set aside for later this week when I’m going to revisit the whole squash/polenta baked casserole, but with the white beans and some fresh basil pesto.

By this evening’s end there will be lots of applesauce in jars, soup in the fridge, and some progress made towards Wednesday or Saturday’s dinners. I’ve had some ideas about the cabbage and how to use up all the produce that’s coming along with what we had already here. Right now I’m really enjoying the challenge of making food for us primarily based on what is brought each week.

This is another installment of the ‘Ode to an Inexpensive Pressure Cooker‘ series. One of our favorite, in fact. Yes, this can be made without the pressure cooker, but I highly recommend one. I haven’t bought canned beans since we purchased it.

So, here’s the soup. There’s comments about doing stove top, some variations, etc. below.

The Stuff

• 2 cups dried split peas (yellow or green)
• 1 onion* diced
• 2 large cloves garlic, minced (or one enormous clove)
• 4 medium carrots, diced
• 4 large stalks of celery diced (or equivalent)
• 2 T nutritional yeast
• 1/4 – 1/2 t garam masala
• 1/4 – 1/2 t ground cumin
• 1/4 – 1/2 t sweet, smoked paprika
• 2 T olive oil
• Salt & Pepper to taste
• 6 cups water

The Making

In the pressure cooker heat olive oil and saute onions until translucent (about 5 minutes), then add garlic. Continue cooking until these begin to caramelize a little, about 5-7 more minutes, then add carrots and celery. Cook together until carrots & celery brighten in color and are more aromatic (3-5 minutes).

Add cleaned, rinsed peas and water. Stir together all ingredients then lock down the lid. Bring pressure cooker up to high pressure, reduce temperature, and cook for 7 additional minutes.

Remove from heat and let sit for several minutes before releasing the valve. Remove lid when lock releases then add yeast and spices. Let sit several minutes for the spices to blend into the soup before serving.

Variations:

• Add curry powder and additional garam masala – more like a Indian dish then
• Add some squirts of Siracha when serving
• More smoked paprika will give a much smokier flavor
• Add some chopped veggies, like cauliflower
• Add diced potatoes to this
• We like to serve it with a little quinoa & some nice bread
• Give it a drizzle of Bragg’s Aminos instead of salt at the table

Yes, you can make this without the magical pressure cooker. You just need to cook everything about 45 minutes until the beans are cooked through. Once they are cooked through the spices & seasonings can be added.