Bountiful Autumn Stew

Prep: 20 minutes (need cooked rice) Cook: 45 minutes



  • 1 onion, chopped
  • 1 tsp garlic, minced
  • 1 tsp ginger, minced
  • 4 cups vegetable broth
  • 3 cups yams, peeled and cubed
  • 2 cups kale, chopped
  • 1 tbsp soy sauce (optional)
  • 1 tsp dry mustard
  • 1/2 tsp crushed red pepper
  • 15 ounce can cannellini beans, drained and rinsed
  • 2 large fresh tomatoes, chopped
  • 2 zucchini, chopped
  • 2 cups cooked brown rice
  • 1-2 tbsp balsamic vinegar
  • freshly ground pepper to taste


Place the onion, garlic and ginger in a large pot with a tablespoon or 2 of the broth. Cook, stirring frequently, until onion softens and turns translucent. Add the remaining broth, the yams, kale, soy sauce, mustard and crushed pepper. Mix well, bring to a boil, reduce heat and simmer, covered for about 15 minutes. Add the beans, tomatoes and zucchini, return to a simmer and continue to cook for another 15 minutes. Stir in the rice, vinegar and pepper. Cook for another 10 minutes or so until flavors are well blended.

Hints: Since I usually have dinosaur (lacinato) kale growing in my garden, that's what I use in this recipe. I usually remove the tough inner stem from any kale that I use, then chop into bite-sized pieces. To easily remove the inner stem, just grab the bottom of the stem with one hand and pull the other hand firmly along the stem of the kale. The leafy part should easily separate from the stem. Substitute 1 1/2 cups cooked beans for the canned beans, if desired.