Quick & Easy Vegetable Stew

    Vegetable stew, or soup, is a great thing to make when there are a lot of vegetables that need using. Any vegetables can be used. Served with a fresh salad and it is a lovely meal. 

1 onion, chopped

1 scallion, if desired, chopped

1 yellow summer squash, chopped

1 handful of okra, if desired   (Okra  is great for the mucosal lining of the digestive  system)                     

1 zucchini, chopped                                                   

1 handful of green beans

1 carrot, chopped

1 celery stalk, chopped

1-2 cans of organic Great Northern Beans  (or any beans)

1 box Imagine Chicken Broth    (Imagine brand is the only one I have found without Cane Juice in it)

1 14.5 oz can of organic fire roasted crushed tomatoes

1 Tablespoon of olive or grape seed oil       (my 2 favorite cooking oils)

In large cooking pot, cook onions and scallions in oil, until soft. Add rest of ingredients and simmer until vegetables are soft. 

This is about 6 servings. When cooking I always try to make extra for quick meals later in the week. This also makes a fast breakfast, or is good taken for lunch. I use a glass bowl with a plastic lid, put it in a thermal, soft lunch box and eat it at room temperature. Extra is also good for freezing for quick meals on down the line. 

Keep in mind, though this dish has lots of vegetables, they are cooked enough to destroy many of the nutrients, and live enzymes. It is best to eat with either a salad, or throw some additional vegetables in at the end of  cooking or when heating up. When vegetables are still crunchy and colorful they still have the nutrients and live enzymes needed for health and energy.    Enjoy!

                                  

                                                     Health & Happiness,

                                                                      Nancy Burton, L.Ac.