Aah, yes, soups, stews & such! All this nutrition in a pot on the back burner will keep us healthy. Party hopping during the holidays, eating here there and on the go – I seem to have gotten out of making a home cooked meal for the past 3 weeks.
I’m taking a few minutes to set a pot of stew on the stove, that way the few minutes I am home I can make sure there is something nutritious to grab. This is no time to get run down, or let a cold sneak in. Here is the step by step version…
1. Begin with the 3 sisters, onion, celery, carrot. Sauté in 2 Tablespoons butter
2, Add 3 – 4 cloves garlic
3. Add 2 teaspoons paprika, 1 teaspoon turmeric, 1 teaspoon black pepper, a dash of cinnamon, a dash of allspice. 1 bay leaf. Stir. Add 1/3 cup tomato paste, simmer about 5 minutes.
4. Put in carrots, and 1 large sweet potato ( chopped ) 2 – 3 cups broth. Slow boil for 10 minutes.
5. Add 1 can of chic peas, drained. Let stew about 10 – 15 minutes.
There. Now you have a hearty meal ready to fill you up with the good stuff. Go ahead, throw a handful of cabbage or kale or spinach in there as well. This stew was originally for those travelers back in the day when drive – through were non- existent. Those folks would hit the road in their caravan, set up camp , and use the root vegetables that were available.
Arriving at their destination, visiting family & friends they would fill their soul with the good stuff!