I’ve always loved collecting cookbooks. The only problem is I’m much better at admiring them on my shelves than actually using them. So this weekend, I decided to change that.
I pulled out Linda McCartney’s Family Kitchen and spent some quiet time flipping through the pages with a cup of coffee in hand. Lately, the crisp fall weather has me craving hot, hearty soups, and I found a recipe that was calling my name.
On a side note, I’ve always admired Linda McCartney. Not only for her photography and connection to The Beatles (yes, I’m a huge fan!), but also for her lifelong commitment to animal activism and plant-based living. There’s such a heart and purpose behind her work, and it’s inspiring to see that reflected in her food.
Hearty Vegetable Stew adapted and inspired by Linda McCartney
2 tablespoons olive oil
1 medium onion, chopped
3 celery stalks, strings removed and chopped
3 garlic cloves, peeled and crushed
1 red bell pepper, deseeded and chopped
4 medium carrots, peeled and chopped
4 medium potatoes, peeled and chopped
2 cups chopped kale
1 (15 oz) can chopped tomatoes
1 (15 oz) can of kidney beans
3–4 cups vegetable stock or filtered water
2 tablespoons fresh or dried herbs (thyme, rosemary, or basil)
Juice of 1 lemon
Handful of fresh parsley, coarsely chopped
Salt and pepper, to taste
Prep the vegetables. Chop everything to your liking. Rustic or finely diced, whatever makes you happy.
Build the flavor base. In a large pot, heat a drizzle of olive oil over medium heat. Add the onion, carrots, celery, and garlic. Sauté for about 5 minutes, until softened and fragrant. Season with a pinch of salt and pepper – layering the seasoning throughout helps build depth of flavor.
Add more veggies and simmer. Stir in your remaining vegetables and about 1 cup of water. Simmer over medium-high heat for about 10 minutes, allowing the vegetables to begin to soften.
Add the herbs and broth. Pour in the diced tomatoes, kidney beans, herbs, more salt and pepper, and the remaining liquid (broth or water). Adjust the amount of liquid depending on how thick or soupy you like your stew.
Let it all come together. Lower the heat and simmer gently for 30–40 minutes, or until the vegetables are tender to your liking.
Finish and serve. Just before serving, stir in the lemon juice and fresh parsley. Taste and adjust seasoning as needed.
Serve warm with a slice of sourdough bread and soak in all the cozy, fall goodness of this hearty vegetable stew.
Eat well!
Tasha
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