Read by Michael Flamel

Growing up in a suburban neighborhood just outside Sacramento, California, I was fortunate to have a professional chef as my father. He wasn’t just a master in the kitchen; he was also an avid gardener who transformed our backyard into a lush oasis of fresh vegetables and herbs. His garden was a testament to his love for nature and his passion for growing his own ingredients. I spent countless hours with him, planting, watering, and harvesting the vibrant produce.

One of my father’s most beloved recipes was his Hardy Vegetable Stew. It was more than just a delicious meal; it was a lesson in nutrition and frugality, a nod to the values instilled in him by the Great Depression. He often spoke about how beans were an excellent source of protein and other nutrients, costing significantly less than meat, fish, or dairy. This lesson, accompanied by the mouthwatering aroma of the stew simmering on the stove, has stayed with me throughout the years, making it a cherished family favorite.

Hardy Vegetable Stew

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• Author: Don Nicholas
• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours
• Yield: Serves 8-10 1x
• Category: Soups

Ingredients

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• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 2 bell peppers (any color), diced
• 2 zucchinis, sliced
• 2 cups fresh green beans, trimmed and cut into 1-inch pieces
• 1 cup fresh corn kernels
• 4 cups vegetable broth
• 4 cups fresh diced tomatoes (or 2 cans, 15 oz each, with juice)
• 1 cup cooked kidney beans
• 1 cup cooked chickpeas
• 1 cup cooked black beans
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and pepper, to taste
• 2 cups fresh spinach, chopped
• 2 tablespoons fresh parsley, chopped

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Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Add the garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 8-10 minutes.
3. Stir in the bell peppers, zucchinis, green beans, and corn. Cook for another 5 minutes, allowing the vegetables to meld together.
4. Pour in the vegetable broth and diced tomatoes. Bring the mixture to a boil.
5. Add the kidney beans, chickpeas, and black beans, along with the thyme, oregano, basil, bay leaf, salt, and pepper. Reduce the heat to low and let the stew simmer, uncovered, for about 45 minutes, stirring occasionally.
6. Remove the bay leaf. Stir in the fresh spinach and parsley, allowing the spinach to wilt slightly.
7. Taste and adjust seasoning with more salt and pepper if needed. Let the stew simmer for an additional 10 minutes to allow the flavors to meld together perfectly.

Serving Suggestions

Turn this hearty meal into a feast by serving it with

• Crusty whole-grain bread or homemade cornbread.
• A fresh garden salad with a light vinaigrette.
• Roasted root vegetables like sweet potatoes, beets, and parsnips.

Beverage Pairings

For a perfect Sunday dinner, pair this stew with:

• Red Wine: A medium-bodied Merlot or Pinot Noir complements the earthy flavors of the stew.
• White Wine: A crisp Sauvignon Blanc or a light Chardonnay adds a refreshing contrast.
• Non-Alcoholic: A sparkling apple cider or a homemade lemonade offers a sweet and tangy balance.
• Herbal Tea: A warm cup of chamomile or mint tea makes a soothing end to the meal.

This Hardy Vegetable Stew is more than just a recipe; it’s a story of family, tradition, and the enduring lessons of resilience and resourcefulness. Enjoy it with loved ones, and may it fill your home with warmth and delicious memories. ❖