Rainbow Harvest Stew

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A hearty stew delivers more than a bowlful of flavor. It's a way to warm up, slow down, and sink into the season. This one is brimming with nutrients, including vitamin-rich beets, kale, carrots, and fennel. Plus, the additional fresh garlic gives it an antioxidant punch. 

This recipe yields 10 servings

INGREDIENTS

  • 1 bundle swiss chard
  • 1 bulb of fennel
  • 2 leeks
  • 2 red onion
  • 1 bundle of kale
  • 5 cloves garlic
  • 5 rainbow carrots
  • 1 jalapeño
  • 1 lb rainbow potatoes
  • 4 golden beets
  • 4 celery
  • 3 quarts vegetable broth
  • 3 TB ground mustard
  • Salt, pepper, cayenne
  • ½ bundle of parsley
  • 1 bundle swiss chard
  • 1 bulb of fennel
  • 2 leeks
  • 2 red onion
  • 1 bundle of kale
  • 5 cloves garlic
  • 5 rainbow carrots
  • 1 jalapeño
  • 1 lb rainbow potatoes
  • 4 golden beets
  • 4 celery
  • 3 quarts vegetable broth
  • 3 TB ground mustard
  • Salt, pepper, cayenne
  • ½ bundle of parsley

Directions

  1. Cut all the vegetables into bite sized pieces except for jalapeño and garlic, which should be finely diced. 

  2. In a large pot, bring vegetable broth to a boil then immediately reduce to a simmer. 

  3. Stir in mustard, salt, pepper, and cayenne. 

  4. Add all vegetables to the broth and let it simmer for 45 minutes. Be careful not to let it boil, as this will overcook the vegetables and diminish their nutrient content.

TIPS

** Add your favorite fresh herbs, such as thyme or oregano, for added flavor. This stew also works well with roasted chicken breast cut into cubes.