This really isn't so much a recipe as it is a post about keeping your pantry stocked =)
Last night I was going through the refrigerator and realized I had some veggies that were starting to look a little sad. I knew I had to use them up. The easiest way, for me, to use lots of veggies is to make a stew with them. But a stew needs other things besides just veggies.
After lunch, I put some beans (black, kidney, pinto, navy) and lentils on to boil and then simmer until they were soft. Once those were getting close to being done, I chopped up the carrots, celery and an onion. Sauteed those veggies with a bit of coconut oil until soft and then added some minced garlic (add your garlic at the end of your sauteing to avoid that *burnt* taste). Added to that 4 cups of chicken broth, 1 can of tomato paste and 1 can of tomato sauce. Added the beans with the cooking water, Italian seasoning, half a head of cabbage and then let the whole thing simmer until supper.
If my pantry hadn't been well stocked, I wouldn't have been able to pull this together. So, what was in my pantry?
Even with out the veggies, this would have still been a nutritious and economical meal.