“Everything But the Kitchen Sink” Weeknight Stew
Recipe Type: Soup, Stew
Cuisine: Easy, Healthy
Author:
Prep time:
Cook time:
Total time:
Serves: 8
I literally threw together whatever I could find that would be somewhat tasty for this easy weeknight stew! All you need to spice up that boxed or canned soup that’s been in your pantry for a year is a few pantry staples!
Ingredients
- 1 box or can black bean soup, or black bean soup base (I had a box of “Simply Balanced Organic Soup, Southwestern-Style Black Bean” in my pantry left over from like, a year ago that I got on sale at Target)
- 1 onion, chopped
- 1 tbsp minced garlic
- 3 links chicken or turkey sausage, sliced
- EVOO
- 1/2 tbsp each garlic powder, chili powder, cumin, ground coriander, cinnamon, cocoa powder
- Pinch of red pepper flakes
- 1-2 cups water or chicken broth, depending on how thick you like your stew!
- 1 can tomatoes and their juice
- 3/4 cup frozen corn
- 1/2 cup canned pumpkin
- Handful of barley (about 1/4 cup)
- Freshly ground pepper, to taste
- kale or spinach
- greek yogurt, for topping
Instructions
- Cook onions and garlic on medium high heat with a drizzle of olive oil, 3-4 minutes or until soft.
- Add sausage and corn. Stir until all browned bits on bottom of can are gone.
- Add all spices and stir continuously for 1 minute.
- Stir in chicken broth or water, add tomatoes, corn, pumpkin, and barley. Bring to a boil and then reduce heat to medium-low. Simmer for 20-30 minutes.
- Just before serving, stir in kale or spinach.
- Serve with greek yogurt and pepper on top, with some hearty blue corn tortilla chips on the side!
Note: I used this organic soup base from Target. I highly recommend, but I have to warn you- it’s pretty salty. To avoid getting diagnosed with congestive heart failure (or if you just want to watch your sodium intake), I’d suggest adding a few cups of water or LOW-sodium broth to dilute it a bit.
Claire Tastes 
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