Vegetarian Stew

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.

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