New Blog, New Me

The weather here in upstate SC is starting to (finally) get cooler. Fall is here!

Every year I look forward to big puffy sweaters, hoodies, scarves, hot chocolate, crisp mornings, snow flurries, multicolored leaves, pumpkin carving, and soup/stew. Lots and lots of soup. 🙂

Soup is the best because you get a hearty serving of veggies for dinner, thats very nutritious, and you can get seconds (or maybe even thirds) without feeling guilty. If you are not the best cook, or dont even like cooking, soup is the dish for you. I absolutely love cooking soup on a cool day… standing at the warm stove (or crock pot), chopping the veggies, throwing everything into the pot, watching it bubble, trying to figure out what seasonings to add to make it extra yummy. Oh yes please! Turn on the Lenny Kravitz Pandora radio station … perfection!

I made this soup last night.. the husband loved it so much that he had seconds and gave me a high five! 🙂 Id say that was a success. Originally I planned on making this White Bean, Kale, Potato, and Onion Stew but after I got started I decided to just make my own version. I asked the hubby what to name the soup and he said Stegosaurus Stew… (I think thats a little dumb, but whateva. Hahaha)

Stegosaurus Stew

  • 1 onion, chopped
  • 1 shallot, chopped
  • 4 cloves of garlic, diced
  • 2 carrots, peeled and chopped
  • yukon gold potatoes, scrubbed and cut into 1-inch pieces
  • salt and freshly ground pepper to taste
  • 1 bunch kale, stems removed, leaves chopped into small pieces
  • 2 (15-ounce) can lentils, drained and rinsed
  • 1 (15-ounce) can fire roasted diced tomatoes
  • 4-5 cups of veggie stock

Heat oil in a large saucepan over medium heat. Saute onion, shallot, garlic, and carrot until tender, 6 to 8 minutes. Add potatoes, tomatoes, and veggie stock. Season with pepper and light salt. Bring to a boil; reduce to a simmer. Cook until potatoes are tender, approx 8 minutes. Place half of the veggies and ONE can of lentils into a food processor, blend until smooth. Slowly add back to stew. Add kale and the other can of lentils. Cook until kale is tender, 6 to 8 minutes. Season to taste. Eat and enjoy!
Note: I know, I know, it might sound odd to blend some of the veggies but doing so gives your stew/soup a delish creamy thickness, instead of just having boring ‘ole veggie stock as your liquid. If you do not have a food processor, you should ask Santa for one for Christmas 😉 and in the meantime you can get away with using a blender. If you like extra creamy and thick soups/stews then blend almost all of the potatoes (they are great to use for thickeners). If you like more liquidy, chunky soups/stews then skip this step.

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