Recipe Instructions:
IngredientsIngredient Checklist
3 tablespoons extra-virgin olive oil
½ cup chopped onion
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried thyme
3 cups cubed hard vegetables, such as potato, carrot, sweet potato, winter squash, turnip and/or rutabaga
2 cups thinly sliced green cabbage
1 cup soft vegetables, such as cubed zucchini or bell pepper, halved green beans, broccoli or cauliflower florets and/or corn kernels
4 cups low-sodium vegetable or chicken broth
1 ½ tablespoons tomato paste
¾ teaspoon salt
½ teaspoon ground pepper
4 cups chopped stemmed dark leafy greens, such as kale or chard
2 teaspoons sherry vinegar
DirectionsInstructions Checklist
Step 1
Heat oil in a large pot over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add garlic, cumin, paprika and thyme; cook, stirring, until fragrant, about 30 seconds. Add hard vegetables and cook, stirring, for 2 minutes. Add cabbage and soft vegetables; stir to coat.
Step 2
Add broth, tomato paste, salt and pepper; increase heat to high and bring to a boil. Stir in greens, then reduce heat to maintain a simmer. Partially cover and cook until the vegetables are soft, 17 to 20 minutes. Remove from heat and stir in vinegar.
