My own version of a stew in The Whole foods Market cookbook
Cajun beans and rice stew
Saute , in olive oil(I use 2-3TBLSP)
2-3 stalks celery
one large onion, yellow preferrably(but leeks work great, or green onions, a lot)
a few bell peppers(2 large or 3 small)asorted colors
saute for about 5 minutes
Add: tomato puree( 1 28 ounce can) or 2 small cans of the condensed stuff, with a bit of water(or homeade chicken stock
(about a cup)
1 large can Muir Glen fire roasted tomatoes
1 can coconut milk
1/2 cup rice,brown
1 can kidney beans
1 bag frozen petite peas
3-4 sprigs fresh thyme or 1-2 TBLSP dried~ KEY INGREDIENT~
Andoille sausage(optional, but makes it so much better)
ADD enough water or stock to cover all veggies. Simmer for about 45 minutes on low. Stirring every so often. Add more liquid as needed.
After this, add chopped kale(1 bunch) and cook for another 15 minutes.
Add chopped parsley(small handful) right before serving, along with salt/pepper.
This soup is seriously good. You will have to force yourself to stop eating it!
It makes great leftovers with a peice of crusty bread and some cheddar or monterey jack.