I know, what's 'stoup'? If you watch Rachael Ray you know! It actually makes sense, so I use it now too! Thicker than a soup, but thinner than a stew-stoup!
Saturday afternoon was beautiful! Sue stopped by for a quick bike ride and when we got back, I realized it was time to start dinner. This 'stoup' turned out much better than I expected. And the best part was it came together in no time at all, while Sue & I chatted. I was literally looking in my pantry & refrigerator & adding whatever looked good. The ingredient list looks long, but its really easy.
Greeens & Beans Stoup
Ingredients:
1 red onion, diced
2 cloves garlic, diced
veggie base or veggie stock, enough to equal 4 cups
2 large tomatoes, diced
6-8 oz. pale ale, or light colored beer
2 roasted red peppers, chopped
1 15 oz. can cannelini beans
1 lb. greens (I used my CSA mix which has kale, spinach, red cabbage, green onions & misc. other greens)
2 T. paprika
2 T. garlic powder
2 T. onion powder
1 T. coriander powder
1/4 c. grainy dijon mustard
1T. oregano
S&P
1 T. balsamic vinegar
nutritional yeast or parmesan for garnish
Directions:
In a dutch oven, add your onion & garlic. Saute till the onions are softened-about 5 minutes. Add in all the seasonings & veggie base paste. (If using stock, hold off till later). Cook for about 8 minutes till the flavors have developed. Add peppers & beans & heat through. Deglaze your pan with the beer & simmer for about 10 minutes to cook off the alcohol. Add in mustard & if using-veggie stock-if using veggie paste, add in 4 cups hot water. Heat through & add in your greens & tomatoes. Simmer for 10-15 minutes. Add in the balsamic. Taste for seasoning & adjust to taste.
Serve topped with nutritional yeast to keep it vegan or parmesan for vegetarian.
