Summer Carrot Medley Stew

Summer Carrot Medley StewSummer Carrot Medley Stew

  • 2 cups fresh carrot juice
  • 1 of each red and green bell pepper, diced
  • 1 (12 oz.) bag frozen cauliflower
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 cups shredded kale
  • 1 bunch asparagus, cut in 1/2 inch pieces
  • 2 small squash, diced
  • 1 stalk celery, chopped
  • 4 cups low-sodium vegetable broth
  • 2 Tbsp Bragg’s organic sprinkle
  • 1 Tbsp nutritional yeast
  • 1 sweet potato, peeled, cooked and mashed
  • 1 (15 oz.) can low-sodium great northern beans
  • 1 avocado, sliced
  1. Add all ingredients except sweet potato and beans to a large pot on medium to medium-high heat, cover. Cook, stirring occasionally, for 20 minutes or until veggies are tender.
  2. Stir in potatoes and beans, lower heat to medium-low and simmer for another 10 minutes, uncovered.
  3. Serve warm, topped with avocado slices.

Summer Stew Served

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