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Last of the Winter Vegetables Stew with Warm Spices

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Last of the Winter Vegetables Stew with Warm Spices
 
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I made this recipe for a group of vegetarians, but feel free to add sausage or pancetta (just reduce the amount of olive oil a bit) and replace the veggie broth with chicken broth.
by:
Serves: 8 to 10
Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 medium celery stalks, diced
  • 3 large carrots, sliced into rounds
  • 3 large parsnips, sliced into rounds
  • Kosher salt and ground black pepper
  • 3 large garlic cloves, minced
  • 1 tablespoon ground cumin, more to taste
  • 1½ teaspoons pimenton (smoked paprika)
  • 1 teaspoon dried thyme leaves
  • Large pinch ground cinnamon
  • Pinch cayenne, or to taste
  • ½ cup dry red wine
  • 1 can (14.5 oz) diced tomatoes
  • 2 quarts low-sodium vegetable broth (homemade or store-bought)
  • 1 large sweet potato, cut into bite-sized chunks
  • 3 medium red potatoes, cut into bite-sized chunks
  • 3 Yukon Gold potatoes, cut into bite-sized chunks
  • 1 can (15.5 oz) chickpeas, drained
  • 1 bunch collard greens, washed, stemmed, and roughly chopped
Instructions
  1. Heat oil in a Dutch oven or large soup kettle over medium heat. Add onions, celery, carrots, and parsnips; sauté until soft, seasoning to taste with salt and pepper, about 5 minutes. Add garlic and spices; sauté until fragrant, another minute. Add wine; continue to cook until liquid has reduced slightly, about 2 minutes. Add tomatoes and stock and bring to boil.
  2. Reduce heat to a simmer; cook, partially covered, to blend flavors, 8 to 10 minutes. Add potatoes; continue to simmer until just tender, about 10 minutes. Add chickpeas and collards; cook until collards are tender, about 5 minutes longer. Adjust seasonings, including salt, pepper, and more spices if necessary.



About Sharon Damelio

I love to cook and to write–both of which I learned at my parents’ elbows. After graduating from college, I worked at Fine Cooking magazine as the Assistant Web Editor. After two glorious years there, I returned to graduate school and now work at WhyHunger, an NYC-based nonprofit that is building a movement to end hunger and increase access to fresh, nutritious food. In the kitchen, I fancy myself the culinary version of an armchair-traveler, but I’m also a devoted baker. Some days, when work is overwhelming and the world seems bleak, methodically creating a batch of bread, cookies, or scones is all the relaxation I need.

6 Comments

  2. Elaine says

    Hi Sharon,

    I made your soup the other night, and then it got to sit in the fridge for a day. It is sooooo good!!

    Shelly’s mom

    Reply

  4. Cathy says

    This was great! Thanks for not forgetting the vegetarians who want to learn to cook delicious, flavorful dishes.

    Reply

  5. Charlie says

    This has quickly become one of my favourite all-time soup/stews. It has a beautiful, warming heat – so comforting in the cold weather. But it’s inherently vegan, and so clean & healthy, you can feel good about eating your weights in it!

    (To make it extra warming/spicy I add some bay leaves and a finely chopped chipotle.)

    Thank you for this gem!

    Reply

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