Rainbow Stew

Prep: 15 minutes Cook: 40 minutes


During the winter months soups and stews are flavorful, warming and easy to make. Serve with a loaf of fresh bread and a tossed green salad. This stew is prepared in 2 separate pots and then combined briefly at the end of the cooking time. The mung beans give this a special flavor, but if you can't find them use yellow split peas instead. The split peas will take a bit longer to cook.


  • 6 cups water
  • 1 1/2 cups split mung beans
  • 2 tomatoes, chopped
  • 1 onion, chopped
  • 2 cups yams, peeled and cubed
  • 1-2 cloves garlic, minced
  • 2 tbsp parsley flakes
  • 1 tsp dill weed
  • 2 cups broccoli florets
  • 1 tbsp soy sauce (optional)
  • freshly ground pepper
  • hot sauce


Place 4 cups of the water in a medium saucepan. Add the split mung beans and tomatoes. Bring to a boil, reduce heat, cover and cook for 30 minutes, stirring occasionally. Meanwhile, place the remaining 2 cups of water in a larger saucepan. Add the onion, yams, garlic, parsley, and dill weed. Bring to a boil, reduce heat, cover and cook for 15 minutes. Add the broccoli and cook for an additional 5 minutes, or until tender. Add the cooked mung beans to the vegetables and mix well. Season to taste with the soy sauce, pepper and hot sauce.