5 ears of corn - steamed - cut off cob
2 large carrots - scrubbed and sliced
1 med. onion - sliced
5-6 lg. cloves of garlic - chopped
1/2 head of green cabbage - rough chopped
1 Anaheim pepper - seeded and sliced
3 mini peppers - seeded and sliced
2-3T coconut oil - or butter
1 lg. red roasted pepper - chopped
green onion tops - sliced
1 14.5oz can stewed tomatoes - chopped
3/4c barley, rice or orzo
Combine everything, down to and including the coconut oil, in a 5-6qt. pot. If using rice, add that now. Sauté all together until it's sizzling and snapping 😊 Add the remaining ingredients and some water. Simmer an hour, covered. Serve now with crusty buttered bread. Keeps well refrigerated for several days. . .Lin
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