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.
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)
- 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.
- 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.
- If adding prepared rice, noodles, and/or leafy vegetables, add these for the last 15 minutes of cooking.
- 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