Southern Vegetable Stew

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Southern Vegetable Stew

Lisa
The Cook
6 Servings
13 Ingredients
2 Comments
The Southern staple of collard greens gives this stew a mellow, smoky flavor and highlights this underutilized bit of produce in its peak season.
6 Servings
13 Ingredients
2 Comments

Ingredients

  • 2 tablespoons Olive Oil
  • ⅓ cups dice Celery
  • ½ cups dice Carrot
  • 1 ¼ cups dice Onion, Red
  • 3 teaspoons mince Garlic, Cloves
  • 28 ounces Crushed Tomatoes, Canned
  • 1 tablespoon Italian Seasoning
  • 3 cups Vegetable Broth/Stock
  • 1 cup rinse and drain Cannellini (White) Beans, Canned
  • 4 cups Collard Greens
  • ¼ teaspoons Nutmeg
  • 1 teaspoon Salt
  • ¼ teaspoons Black Pepper

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

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

Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat on stovetop over medium heat for 8-10 minutes, until warmed through.

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a stock pot over medium heat, heat olive oil.
  2. Add celery, carrots, onions, and garlic and saute for 10 minutes.
  3. Add crushed tomatoes and Italian seasoning then cook for 10 minutes.
  4. Add vegetable broth, cannelini beans, collard greens, nutmeg, salt and pepper. Bring to a boil, reduce and simmer slightly covered, for 45 minutes.

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