This vegetarian stew is Jamaican inspired and is common in I-tal vegetarian cuisine. If your watching your waistline, this stew will fill you up without filling you out.
1 pound of fresh sliced mustard greens or frozen
2 large potatoes, peeled and diced
1 large carrot, peeled and diced
1 small butternut squash, peeled and diced
2 cloves of minced garlic
1 red onion, diced
2 plum tomatoes, diced
1 teaspoon of dried thyme
6 cups of vegetable stock, (preferably) or water
2 bay leaves
1 small scotch bonnet pepper or habanero pepper, chopped finely
In a large soup pot or stockpot, add in the chopped vegetables including the garlic, thyme, bay leaves and hot pepper. Pour in the vegetable stock or water.
Bring the mixture to a boil. Reduce the heat to a medium setting and cook until the potatoes are done in about 20-25 minutes. Remove the bay leaves before serving.
Need helpful cooking tips? Join my monthly newsletter for new recipes, informative cooking tips and how to information on international cuisines.
Create flavorful, easy meals using a variety of different ingredients.
Learn new ways of using spices in dishes.
Experiment with global flavors!
As a thank you for signing up, you will receive a FREE e-cookbook with 170 creative salsa recipes that you can make easily at home! These are not your normal recipes for homemade salsa, but contain an eclectic mix that you will want to try. Recipes included are Black Eyed Pea Salsa, Jamaican Salsa, Adobo Herb Salsa, Watermelon Salsa, Carrot Mango Salsa and even some sweet salsa's such as Tropical Fruit & Black Bean Salsa. Also included with this cookbook are recipes on how to cook with salsa in your everyday cooking. Sign up below to get your free copy!