Spicy Kosher Vegetable Stew Recipe

About this recipe

A hearty and flavorful vegetable stew with a spicy kick, perfect for a satisfying dinner. This kosher-friendly dish is packed with vibrant vegetables and bold seasonings.

Ingredients

• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Yellow/White Onion 1kg
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 100 G Jumbo Garlic 100g
• 1 stick Organic Celery Stick
• 1 Kg Carrots - 1kg
• 1 Kg Baby Potatoes 1kg
• - Jalpur Crushed Red Chilli Pepper Flakes
• 227G Slap Ya Mama 'Original' Cajun Seasoning, 227G
• 1 Kg Wilton Wholefoods Black Beans 5kg
• 400G Italianavera Chopped Tomatoes, 400G
• 400G Dunns River Red Kidney Beans
• 1.5 kg Green Fine Beans 1X1.5Kg
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 1.3 Kg Diamond Crystal Kosher Salt, 1.3Kg

Instructions

1. 1. In a large stock pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced yellow onion, 1 diced bell pepper, 3 minced garlic cloves, 2 diced celery stalks, 4 diced carrots, and 3 diced potatoes. Sauté for about 5 minutes until the vegetables begin to soften.
2. 2. Add 1 teaspoon of kosher salt, 2 teaspoons of red pepper flakes, and 1 teaspoon of cajun seasoning. Stir well to coat the vegetables evenly with the spices.
3. 3. Add 400 g of soaked and boiled black beans, 1 can (400 g) of red kidney beans, 1 can (400 g) of diced tomatoes, and 400 g of trimmed green fine beans. Stir to combine.
4. 4. Pour in 4 cups of vegetable broth and bring the mixture to a rapid boil. Stir occasionally to prevent sticking, and let it boil for about 15 minutes.
5. 5. Reduce the heat to low and let the stew simmer for about 1 hour, or until all the vegetables are tender and the flavors have melded together.
6. 6. Taste and adjust seasoning if needed. Serve hot, either on its own or over rice, with a side of cornbread or crackers.