Prevent Food Waste at Thanksgiving with “Green” Stew

In this segment of Sustainable Ventura News, City of Ventura Environmental Specialist Tobie Mitchell demonstrates how to prevent holiday food waste by making a “GREEN” stew.














“Green Stew”


8 c. chicken or vegetable broth (homemade stock can be made in the slow cooker with the turkey carcass)
2 carrots, diced
2 celery stalks, diced
1 onion, diced
3 garlic cloves, diced
1 1/2 c. sweet potatoes, diced
1 1/2 c. cubed squash
1 1/2c. chopped kale
2 bay leafs
Italian spice seasoning blend
Himalayan sea salt
Extra virgin olive oil
Red chili pepper flakes (optional)
3 c. Leftover turkey or ham diced or shredded (optional)
1 1/2 c. Leftover prepared rice or pasta noodles (optional)

Recipe Preparation

  1. Drizzle extra virgin olive oil in a skillet over low heat on the stovetop and add in onions and garlic, celery, and carrots and sauté until slightly golden.
  2. Place the broth, meat, other vegetables, and celery and onion mix, 2 bay leafs, Italian seasonings, and a few dashes of salt and pepper in a large pot*. Bring to a boil and simmer about 1.5 hours or so.
  3. If adding prepared rice, noodles, and/or leafy vegetables, add these for the last 15 minutes of cooking.
  4. Taste the soup and see if it might need more seasoning. For a little “kick” add in a dash of red chili pepper flakes to taste.

*To cook this stew in the slow cooker, combine ingredients in step 2 and cook on HIGH for three hours. Proceed with the remaining steps.

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Sustainable Ventura TV News is reported by Maryann Ridini Spencer and airs on Caps-TV VTV’s Channel 15. For more about the televised schedule on CAPS-TV’s Channel 15, visit:  Caps Media TV Schedule

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