Description
Swamp Soup, also known as Green Lagoon Stew, is a hearty and nutritious dish packed with vegetables and flavor.
Ingredients
- 2 tablespoons avocado oil
- 1 medium shallot, finely chopped
- 3 cloves garlic, minced
- 1 medium yellow bell pepper, diced
- 1 medium sweet potato, peeled and cubed
- 1 medium eggplant, diced
- 1 cup fresh peas
- 1 can (15 ounces) kidney beans, rinsed and drained
- 4 cups vegetable stock
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper (to taste)
- Salt to taste
- 2 cups kale, chopped
- Juice of 1 lemon
- Chopped fresh parsley for garnish
Instructions
- In a large saucepan, warm the avocado oil over medium heat. Add the chopped shallot and sauté for about 4 minutes until it softens.
- Incorporate the minced garlic, yellow bell pepper, and sweet potato. Continue to cook for another 6 minutes, stirring occasionally to prevent sticking.
- Mix in the eggplant, fresh peas, kidney beans, vegetable stock, coriander, chili powder, black pepper, and salt. Bring the mixture to a vigorous boil.
- Lower the heat and allow the stew to simmer for 25 minutes, letting the ingredients blend their flavors beautifully.
- Fold in the chopped kale and lemon juice, cooking for an additional 3-4 minutes until the kale is tender.
- Taste the stew and adjust the seasoning if needed. Serve warm, topped with fresh parsley.
Notes
- For extra heartiness, consider adding cooked quinoa or lentils.
- Swap the kidney beans for black-eyed peas or pinto beans for a unique twist.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 160
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg