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One Pot Stoup

Updated: Mar 18, 2019

This is a dish I like to call the fridge food rescue one pot stoup.  It isn’t quite a soup because its a little denser but it is not quite a stew because it is not so thick.  It is a great dish to make when you have produce foods in the fridge that you need to use up without being wasteful.  Usually produce that you have in your fridge are things that you enjoy but haven’t had time to prepare or just had too much left over from a dish you made during the week.  This is only one variation of the dish but you can substitute with whatever you have on hand.

Rescuing foods from your fridge that you were thinking of throwing out, is made so easy in this one pot dish!  Its easy, fun to make and the clean up takes minutes.  If you have any leftovers then you can just freeze in smaller portions and you will have lunches or meals ready to go when you are too busy to cook. Remember this is just a suggestion and was made with what I had on hand in my pantry and fridge.  Go ahead and make any substitutions and make it your own.

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| Prep Time 20 mins | Cook Time 1 hr | Total Time 1 hr 20 mins |


2 tbsp extra virgin olive oil

1 medium sweet onion

2 medium diced carrots

2 stalks chopped celery

12 chopped thin Brussel sprouts

1 small peeled and diced sweet potato

1 medium diced red pepper

1 15 oz can diced tomatoes

4 sprigs thyme

2 tbsp chipotle pepper

1 tbsp cumin

1 tsp turmeric

1 tbsp kosher salt

1 tsp pepper

4 cups water

1 15 oz can kidney beans rinsed and drained

1 15 oz can black beans rinsed and drained

1 15 oz can chick peas rinsed and drained

1 cup cooked quinoa

1/4 cup chopped cilantro optional


1. Heat olive oil in large stock pot on medium heat.  Add onion, celery, and carrots and sauté until onions translucent. 

2. Add the brussel sprouts, sweet potato, red pepper, and diced tomatoes and allow to cook over medium heat for 3-4 minutes.

3. Add the thyme, chipotle pepper, cumin, turmeric, salt, and pepper mixing well.

4. Add the the water bring to a boil and then lower to a simmer for 30 minutes.

5. Add the beans and the quinoa and allow to cook for 20 minutes.  

6. Taste and add any extra seasoning if needed.  Serve in bowls and top with cilantro.


Remember: This recipe is using what I had on hand but can be made with whatever is in your fridge.  You can even make it pure veggies and add a cooked protein of your choice.  If you don't have canned tomatoes its okay you don't need them it will just be more vegetable based and you can decrease the water or keep it as is and make it a soup.  The tomatoes just give it a little more tomato based flavour. Have fun with the flavours and the spices that you have on hand.  

Happy cooking!


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