An new take on the affordable Hot Pepper Stew the soldiers ate during the Revolutionary War to keep up their energy, this version leaves out the tripe and bacon, but adds in hearty beans, immune supporting kale and protein packed quinoa. Still easy on the pocketbook, this new and improved version will also help prevent illness, is waistline friendly and will keep your energy up so you can conquer even the biggest challenges of your day.
- 2 C quinoa
- 4 1/4 C vegetable broth
- 1 C carrots, diced
- 1 C celery, diced
- 1 leek, cut in half lengthwise and sliced into thin moons
- 1 jalapeno pepper, seeded and diced
- 8 oz of mushrooms, washed and roughly chopped
- 4 cloves of garlic, minced
- 1 sweet potato, cubed to 1" pieces (do not peel off skin)
- 2 red bell peppers, roughly chopped
- 28 oz fire roasted tomatoes
- 14 oz red kidney beans
- 14 oz pinto beans
- 1/2 tsp dried thyme
- 1/4 tsp celery seed
- 1/8 tsp ground cloves
- 3 bay leaves
- sea salt/ground pepper to taste
- 2 C baby kale, roughly chopped
- 2 tsp arrowroot
- 4 tsp water
- Italian parsley
Cook the quinoa in four cups of vegetable broth and set aside.
Heat up a very large saucepan over high heat and add in the remaining broth. Begin to saute the carrots, celery, leek, jalapeno and mushrooms. As the mushrooms release their juices, add in the rest of the ingredients, through the salt and pepper. Mix well and bring to a boil, cover and bring it down to a simmer for 20 minutes. Add in the kale, mix and cover again for another 5 minutes.
Whisk together the arrowroot and water, pour into the sauce pan and gently stir. The mixture will become thick.
Plate one half cup of quinoa and scoop the stew on top. Garnish with fresh Italian parsley.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total: 60 minutes