Lima Bean and Kale Stew

This hearty and yummy stew was inspired by a New York Times recipe, but has diverged quite a bit.  Serve over quinoa or rice (make about 1 1/2 cups dry to go with it) or maybe even a baked potato!  (oooh, I like that idea for next time!)


  • Olive oil or water or broth for sauteing
  • 1 onion, chopped (about 1 1/2 cups)
  • 5 cloves garlic, minced
  • 1 carrot, sliced lengthwise and chopped
  • 1 celery, sliced lengthwise and chopped
  • 3 cans lima beans (or 2 cups dry, cooked ahead of time), rinsed
  • 1 6 oz can tomato paste
  • 3 cups veggie broth
  • 1 tsp dried parsley or 1 Tbsp fresh
  • 1 tsp thyme
  • 1 bay leaf
  • 1 tsp herbs de provence
  • 1/2 tsp black pepper
  • 1 bunch kale, stems removed and finely chopped

Saute the onion and garlic until translucent.  Add all remaining ingredients and bring to a boil.  Simmer, covered, until everything is tender.


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