I made this stew during winter, before I had started the SCD, and my husband and I really enjoyed it! It’s thick and full of flavor! It’s also the first stew I ever made, so, I was pleasantly surprised at how tasty it turned out. I’ve come to realize that stews are pretty much foolproof. The best part about stews is that although they sometimes require a lot of ingredients, you mostly just throw everything in one big pot and let the flavors all come together.
This stew is perfect for those cold fall and winter nights when you want something that will really warm you up.
- 2 c. low sodium chicken broth
- 1 c. water
- 1/2 of a 15.5 oz can of garbanzo beans
- 1/2 of a 16 oz. can of kidney beans
- 1/2 of a 15.25 oz can of corn
- 1/2 of a 4 oz can of green chiles, chopped
- Handful of colorful mini bell peppers, chopped
- Handful of baby carrots
- 2 c. spinach, chopped
- 1 tsp dried oregano
- 1 tsp basil
- 1 tsp rosemary
- 1/2 tsp sugar
- 1/2 red onion, chopped
- 3 cloves garlic, chopped
- 1/2 c. tomatoes, diced
- 1 tbsp extra virgin olive oil
In a pot, saute the chopped red onions and garlic in olive oil. Add the green chilies and diced tomatoes, and continue sauteing. Remove everything from the pot and puree in a food processor; then, return to pot and add the chicken broth and water.
Add the garbanzo beans, kidney beans, corn, mini bell peppers, spinach, and baby carrots. Add the oregano, basil, rosemary, sugar, salt and pepper to taste. Simmer on medium to low heat for 1 hour, stirring occasionally in between. Remove from heat and enjoy!