|chopped stems from great leafy greens|
I opened and drained one can each of black, red chili and garbanzo beans as well as one of chopped tomato flavored with lime from Red Gold, undrained. I always keep dried corn in the spice cabinet to grind as a seasoning or use whole, so about one cup whole added what I wanted. Boxes of chicken and vegetable broth left in the frig from the week was about 1 quart and I threw in another half quart in water.
|the look of deliciousness|
Add stock and water to a large pot. Bring to simmer. Chop and add washed stems and a few leaves of Swiss Chard, Kale, Mustard and Turnip Greens with a little onion. Bring it all to a gentle boil and toss in the beans and corn. For seasoning I used Cumin as well as Ancho, Chipotle and regular Chile Powder, as one offers depth, one smokiness and the last body. Cover and simmer for about 5-7 minutes. With a touch of salt and some chopped green onion and cilantro, nutritional density never tasted so good. 20 minutes of search and prep. One pot easy clean up. While it should be enough for a day or two, why not call a friend and share. The Vegetable Alchemist.