Ingredients:
- 2 Tbsp. Extra Virgin Olive Oil (cold pressed)
- Trader Joe's Healthy 8 Chopped Veggie Mix (broccoli, carrots, green cabbage, red cabbage, jicama, green bell pepper, radish, celery)
- 1 medium yellow onion, chopped
- 3 cloves garlic
- 1 can kidney beans
- 1 1/2 cups shredded cabbage or Trader Joe's broccoli slaw
- 1 container portobello mushrooms
- 1 large zucchini, chopped
- Frozen corn (roasted if you can find it)
- Frozen green beans
- 1 small can tomato paste
- 8 cups chicken stock, made with Better than Bouillon
- Thyme
- Parsley
- Fresh black pepper
- Red pepper flakes (optional)
In a large dutch oven pot, heat EVOO and add healthy veggie mix. Saute approximately 5 minutes, then add onion, garlic, mushroom, zucchini and black pepper (to your taste). You may be tempted, but do not add salt- the chicken stock is salty enough to achieve the right balance of flavor. Saute another 5 minutes, add cabbage/slaw and tomato paste. Turn heat down to low, add chicken stock and stir with ingredients until tomato paste and stock are blended. Once blended, bring to a simmer and add kidney beans, corn, and green beans. Simmer a couple of minutes, add thyme and parsley to your liking. Remove from heat. We eat this hot, but I love it as a cold leftover the next day as well. I top with freshly shaved parm and the hubs sprinkles a little french fried onions on his. Great way to "eat the rainbow" and get all of your veggie servings in!
