Antioxidant Veggie Stew Recipe
If you care about eating healthy, you *must* buy this book (or check it out from your library)! This chunky, hearty soup is a pleasant way to get your servings of healthful antioxidant veggies along with other healing foods. It's loaded with carotenoids, indoles, sulforafanes, vitamins A and C, among other phytochemicals known for their healing, antimicrobial, and cancer-preventive properties.
Courtesy of Herbal Defense by Robyn Landis.
Summary
Preparation Time20 MinCooking Time4 Hr 0 Min
Ready In4 Hr 20 MinDifficulty LevelEasy
Health IndexHealthy++Servings6
Interest GroupHealthy
Ingredients
1 Large onion, chopped
1 Bulb garlic, sliced
6 To 8 carrots, sliced
5 Celery stalks, chopped
1/4 To 1/2 red cabbage, chopped
1/4 To 1/2 green cabbage, chopped
1 Red pepper, diced
15 Shiitake mushrooms, sliced (remove stems)
8 To 10 small new potatoes (red or white)
1 28-ounce Can organic stewed tomatoes
Black pepper to taste
Directions
1. Saute onion and garlic in spices of choice with olive oil over medium heat in the bottom of an 8-quart soup pot until soft (5 min).
2. Add veggies one group at a time and cook until slightly soft (5 min each).
3. Add canned tomatoes and cooked or canned beans or Parmesan rinds. Heat through.
4. Add water (or astragalus broth) to almost fill the pot. Bring to a boil.
5. Turn down to simmer until all vegetables are cooked, about an hour and a half.
6. Add black pepper and more spices to taste.
2. Add veggies one group at a time and cook until slightly soft (5 min each).
3. Add canned tomatoes and cooked or canned beans or Parmesan rinds. Heat through.
4. Add water (or astragalus broth) to almost fill the pot. Bring to a boil.
5. Turn down to simmer until all vegetables are cooked, about an hour and a half.
6. Add black pepper and more spices to taste.
Comments
Comments: 6 |
Add a Comment
Ms. Boudreaux says :
Another reason I *don't* own one! :)
"The craft of questions, the craft of stories, the craft of the hands - all these are the making of something, and that something is soul. Anytime we feed soul, it guarantees increase." -- Clarissa Pinkola Estes, Ph.D.
Posted on: 28 August 2007 - 9:02pm
shantihhh says :
I have thought of a pressure canner, but figure about all I can are varietal tomato sauces and pickles which can be done safely in a basic water bath. It would be just another thing to store.
Posted on: 28 August 2007 - 12:05am
shantihhh says :
In Europe and India a pressure cooker is very popular. Our mothers and grandmothers used them here in the US as well. I have one from Switzerland and love it. Great way to cook and healthy too.
Posted on: 26 August 2007 - 5:28pm
Ms. Boudreaux says :
No need to use a sledgehammer to kill a gnat. No one used pressure cookers in my family except for canning/preserving (but really, why is this such a big deal?). As I said previously, cook in the manner you prefer.
"The craft of questions, the craft of stories, the craft of the hands - all these are the making of something, and that something is soul. Anytime we feed soul, it guarantees increase." -- Clarissa Pinkola Estes, Ph.D.
Posted on: 27 August 2007 - 11:54pm
Ms. Boudreaux says :
Many people do not own pressure cookers; you could also cook this in a slow cooker. Prepare it any way that's best for you! :)
"The craft of questions, the craft of stories, the craft of the hands - all these are the making of something, and that something is soul. Anytime we feed soul, it guarantees increase." -- Clarissa Pinkola Estes, Ph.D.
Posted on: 26 August 2007 - 1:58pm
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