I was looking for an easy meal that could feed lots of people. This stew is a little different, but not too much so. Some little ones can’t do super spicy which is my tendency, so I focused on a variety of herbs to enhance the flavors of the fresh veggies and to bring out their healing abilities.
I call this an African stew only because there is a well known traditional peanut soup from that region of the world.
Chop all your veggies and then combine in a big pot. Simmer til well done.
1 medium yellow onion
4 chopped carrots
4 roma tomatoes , they are less acidic and add a firmness to the texture of the stew
2 c tomato puree
1 c sweet potato or butternut squash
4 tsp muun chi Sweet Immunity
1/2 cup chopped parsley or mint
1 c celery with the leaves still on
1/4 c basil with the stems
Fresh thyme stalk
1 tsp curry
2 tsp smoked paprika
1 tsp chili
1/4 c almond butter
salt and pepper to taste
1/2 c muun chi Cocofir
1 c cooked black bean
1 c cooked azuki bean
1/2 c white navy bean
Branch of rosemary and sage
Serve with your favorite grain. I like to cook a pot of rice, get it cold and then warm it up with the stew when she is fully cooked. I hope you enjoy this warm stew as we celebrate the arrival of autumn and time of squash and sweet potatoes. Enjoy with friends and family!
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