1. Low Carb Fall Harvest Vegetable Stew
Cook: 2 hours
Total Time: 2 hours 15 minutes
- 1/2 tsp Garlic
- 1 medium (2-1/2″ dia) Onions
- 2 cups chopped Celery
- 3 cup, choppeds Kale
- 1/2 cup Mushroom Pieces and Stems
- 1 tsp Rosemary (Dried)
- 15 oz Fire Roasted Diced Tomatoes
- 1 tsp Sage (Ground)
- 1 tsp leaf Oregano
- 1/4 tsp Salt
- 1 tbsp Black Pepper
- 2 cups Bouillon Vegetable Broth
- 2 tbsps Virgin Coconut Oil
- 4 cups Tap Water
- Chop and mince the clove of garlic and add it, along with the chopped white onion to a large 8-cup stockpot. Add the chopped celery, chopped kale, mushrooms, and canned tomatoes. Next, add the spices, salt, pepper, veggie broth, coconut oil and water. Stir gently and turn on high on the stovetop, uncovered. Let it come to a rapid boil and cook 10 minutes.
- Reduce the heat to medium for another 15 minutes. Then cook uncovered for an additional 15 minutes. Stir gently again, and turn down the heat to low; cover. Simmer, covered for 1 1/2 hours to develop a deep flavor. Turn off the heat and serve.
I like to sometimes add any cooked proteins on hand that I have such as shredded organic chicken or broiled and shredded salmon. Feel free to add any type you have on hand. I also just eat this as a low-carb vegetable soup sometimes as well. You may cook this in the slow cooker if you wish, and cook on medium heat for 4-6 hours. To store over the week, let it cool down and keep it in the fridge all week in a large container. It makes the perfect fall and winter lunch to have on hand for the week so you don’t choose unhealthy options on the go!