Southern Vegetable Stew

Let's Cook

Ingredients

4 servings
  • 2 tablespoons Olive Oil
  • ½ cups dice Carrot
  • 1 ¼ cups dice Onion, Red
  • 3 teaspoons mince Garlic, Cloves
  • 2 tablespoons chop Parsley, Fresh
  • 28 ounces Crushed Tomatoes, Canned
  • 3 cups Vegetable Broth/Stock
  • 1 cup rinse and drain Cannellini (White) Beans, Canned
  • 4 cups Collard Greens
  • 1 tablespoon Thyme, Dried
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper

Freezer Containers

  • 1 Gallon Freezer Bag

Directions

In a stock pot over medium heat, heat olive oil. Add carrots, onions, garlic and parsley and saute for 10 minutes. Add crushed tomatoes and cook for 10 minutes Add vegetable broth, cannelini beans, collard greens, thyme, salt and pepper. Bring to a boil, reduce and simmer slightly covered, for 45 minutes.

Freezing Directions

In a stock pot over medium heat, heat olive oil. Add carrots, onions, garlic and parsley and saute for 10 minutes. Add crushed tomatoes and cook for 10 minutes Add vegetable broth, cannelini beans, collard greens, thyme, salt and pepper. Bring to a boil, reduce and simmer slightly covered, for 45 minutes. Remove from heat and allow to cool. Divide between indicated number of gallon freezer bags, label and freeze.

Serving Day Directions

Reheat on stovetop over medium heat for 8-10 minutes, until warmed through.

Nutritional Information

Not Available

About This Recipe

The Southern staple of collard greens gives this stew a mellow, smoky flavor and highlights this underutilized bit of produce in its peak season.

Meet The Cook

A mom of five, Lisa has a passion for cooking, and the belief that a strong family begins at the dinner table.  In her spare time, you will often find her behind a camera focusing on her love for photography.

Published:

OAMM Cook Lisa

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