I couldn’t decide between kimchi stew or veggie curry, so I decided to have the best of both worlds! This recipe comes together super quick and easy for a veggie packed lunch. You can even make it vegan/vegetarian!
1 1/2 cups stock of choice (I used chicken stock)
1 carrot, chopped
1 stalk of celery, chopped
1 small handful of cabbage, chopped
1/4 cup kimchi (I used some kimchi I made on Lunar New Year)
1/2 medium-hot Golden Curry curry cube (or 1 tsp garam masala and 1 tsp curry powder added to the pot with the water)
1 tsp roasted garlic paste
Noodles or rice for serving
Add your stock, carrots, celery, and cabbage to a pot with your stock over medium heat and simmer for 5 minutes.
Add in your kimchi, curry cube, and garlic paste, mixing well, and simmer for another 5-10 minutes, or until the soup has reduced and your veggies are tender to taste.
Serve over ramen noodles or rice, and enjoy!
You can always dress this recipe up or down to your tastes/what you have on hand. Add a soft boiled egg, some scallions, or some chili oil! Dont have the veggies on hand? Use what you have! Make it yours and enjoy.
3 cups cooked beans of choice (canned, or dried beans that you’ve already cooked, For this batch I used pinto beans, kidney beans, and great white northern beans – around 1 cup of each.)
1 bay leaf
1 bell pepper, chopped
5 cloves of garlic, minced
1/2 onion, chopped
2-3 cups of stock (I used chicken)
1 1/2 cups protein of choice (I used some homemade ham but you could easily use shredded chicken, cooked sausage, or a vegan protein like tempeh!)
1/2 tsp ground rosemary
1/2 tsp smoked paprika
1 tsp lemon juice or vinegar
1/2 tsp granulated garlic
1/2 tsp granulated onion
1/2 tsp adobo seasoning (I get a salt-free version from The Spice House)
1 tbsp olive oil
1 cup baby spinach or chopped kale
salt and pepper (to taste)
Set a large stockpot over a medium heat and add in your oil, onion, garlic, pepper, protein (make sure your protein is fully cooked, or to make sure to cook it through during the sautéing stage), and any other hardy vegetable (like carrots or celery) that you may want to add.
Cook until your vegetables are a light golden brown around the edges, and then add in your dry seasonings and lemon juice (or vinegar).
Deglaze the pan with your chicken stock and add in your beans.
Simmer everything together until tender until you reach your desired consistency. I sometimes like to cook it until it’s mushy and soupy, and sometimes I keep the beans more whole. This batch, I stopped right in the middle.
About 3 minutes before you reach that consistency, stir in your spinach or kale, and allow to finish cooking.
Adjust your seasonings to taste, and enjoy while it’s piping hot! Try serving it with garlic bread or over rice. Delicious.