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Kidney Bean and Vegetable Stew

November 13, 2011

For the past fifteen years, the turning of Fall reminded me of driving down windy roads with an assault of colors: yellows, REDS, browns, ORANGES, etc. AAM would ask why I was quiet during our long drives on weekend retreats. Really, I was looking at color, trying to revel in it.

However, if you asked me what Autumn looked like twenty years ago, I would have said rakes, tarps, fleece jackets, work jeans, dusty sneakers, wrestling siblings into leaf piles. What Fall sounded like? The Salmon family working together, laughing, taunting, working, and being exhausted. Growing up, we lived on a wooded lot, where Fall had fun. After coming home from a Cross Country meet, I would have several hours of yardwork to do. The thing was, we expected it, working together was part of the deal.

Now in our new home, we can’t drive by the colorful trees. They rain onto our yard, tumble to the stoop, clog the gutters, and wisp into the house. Today, we tackled the leaves, and Serafina jumped in.

After a long day of raking, putting away the summer items, grocery shopping, and generally trying to catch up on all the errands that you can’t get to during the workweek, we enjoyed a warm vegetable stew. It was the perfect hardy dinner after lots of work, and very healthy. So, try it out to reward you on a day of hard Autumn work.

Kidney Bean and Vegetable Stew

  • olive oil
  • 2 leeks, chopped, soaked and rinsed in water
  • 3 cloves of garlic, minced
  • 2 cups of chopped potatoes
  • 1 large zucchini, diced
  • 1 green pepper, diced
  • 2 cans of low sodium kidney beans, drained and rinsed well
  • 1 large can of diced tomatoes
  • 3 cups of low-sodium vegetable broth
  • 1 tb paprika
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 bay leaf.
  • 1 tsp Sriacha Sauce (optional for those who like spice).

1. Saute the leeks and garlic in olive oil. Once tender add the potatoes, and saute for 2 more minutes.

2. Add the zucchini, green pepper, kidney beans, tomatoes, broth, sriacha sauce, and spices. Stir.

3. Let simmer and serve in an hour.

4. Serve hot, with fresh crusty bread.

4 Comments leave one →
  1. November 13, 2011 10:15 pm

    Did you make her sweater?

    • November 13, 2011 10:50 pm

      I wish!! You have too much faith in me Barb. I only knit scarves. No, Alex’s grandmother made it for him when he was little. Isn’t it gorgeous!

      • November 16, 2011 9:27 am

        That is beautiful! How awesome that you could pass it along to your daughter!! :

  2. A Tablespoon of Liz permalink
    November 14, 2011 12:06 pm

    yum, this looks so good! And perfect for fall when it’s so cold out!

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