This is a very hearty recipe, with high dietary fiber and protein from the beans. This is a good one to make in bulk and reheat each time before consuming, or to freeze. Use low-sodium broth and low-sodium beans to reduce the salt content.
Ingredients
Potatoes
- 2 Russet potatoes, chopped (not peeled)
Oil
- 1 Tablespoon avocado, sesame, canola oil, peanut, or light olive oil
Carrots
- 2 each, chopped
Bell-pepper
- 2 each, chopped (any color)
Onion
- 1 white onion, chopped
Squash
- 1 Chayote squash, chopped
Broth
- 2 cups chicken or vegetable broth
Water
- 2-4 cups (should cover all the ingredients)
Garlic
- 3 cloves, chopped
Beans
- 3 cans kidney, chickpeas, or black beans, rinsed and drained
Cilantro
- ½ bunch, chopped
Salt
- to taste, optional
Instructions
Step 1
Add oil to a large stockpot and heat on medium high. Once hot, add the chopped potatoes, carrots, peppers, onions, and chayote and cook for 10 minutes or until tender.
Step 2
Once tender, add the broth, water, garlic, and beans and cook for 25-30 minutes.
Step 3
Once done, stir in the chopped cilantro and add salt to taste.
Notes
This recipe is titled "3 ways" because you can easily use this recipe as a base and swap out beans, vegetables, and seasonings. This recipe is inspired by the Blue Zone Kitchen Cookbook - 100 recipes to live to 100.