Member Chef: Cathi Salach
Makes: 8 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hr.

Ingredients

  • 1 lg. white onion, diced
  • 1 green pepper, diced
  • 1 28 oz.can tomatoes, diced or pureed
  • 1 8 oz. can tomato sauce
  • 2 c veg. broth, ff
  • 2 15 oz. cans chickpeas, rinsed & drained
  • 1 carrot, shredded
  • 1 zucchini, quartered & sliced 1/4" thick
  • 8 oz. mushrooms, sliced
  • 4 red or yellow potatoes, 1" dice
  • 1 T dry parsley
  • 2 T dry Italian seasoning
  • 1 T dry basil
  • 1 T powdered garlic
  • 1/2 t to 1 t red pepper flakes
  • 2 T low sodium tamari, optional
  • Black pepper, to taste
  • 1 lb. Frozen corn
  • 1 bunch kale, stemmed washed & chopped


Directions

  1. In a large pot water saute onion & green pepper.
  2. Add all ingredients except the corn and kale to the pot, mix well, simmer covered for 30 minutes.
  3. Taste and add more seasoning if desired.
  4. Add corn and simmer for 1 minute.
  5. Add kale, cover & simmer for 10 minutes.
  6. Let rest for 5 minutes before serving.

Tip

  1. Add rice to bowl for a heartier meal.

It's the food!

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