Spring Garden Succotash with Washington cherry tomatoes and some of Uncle Herb’s favorites!

Spring Garden Succotash

2 tablespoons organic butter
8 cups organic  vegetable broth
2 tablespoon organic tomato paste
2 garlic cloves crushed and minced
1 cup organic kidney beans (soak overnight, then rinse and drain before cooking)
1 cup Washington cherry tomatoes cut in 1/2
2 cups sliced white mushrooms
12 baby corn cut into fourths (fresh or frozen)
1 cup organic green peas (fresh or frozen)
3/4 cup Israeli Cous Cous
juice of one large lemon
1 tablespoon finely minced German Winter Thyme
1 tablespoon finely minced Greek Oregano
6 large Superbo Basil leaves roughly torn in to small pieces not cut
handful of Titan Parsley chopped for garnish
2 bay leaves
salt and pepper

Melt the butter in a large heavy soup pot or dutch oven. Add the garlic, thyme, oregano, and basil. Toast until they become fragrant over low heat.  Once the garlic has slightly browned add the vegetable broth, tomato paste, and kidney beans. Boil on low until the beans become tender. About twenty minutes.  Add the cherry tomatoes, mushrooms, baby corn, peas, lemon juice and bay leaves. Simmer for twenty minutes until the veggies become soft and then add the cous cous and cook for another eight to ten minutes.  You will know when its ready because the small cous cous balls will become larger and soft as they absorb the broth. Salt and pepper to taste. Serve in a large bowl and garnish with freshly chopped titan parsley, shaved Parmesan and some crusty bread.

About Katheryne Phillips:

Sustainability very important to me because I believe that we should take care of the planet that gives us so much. Love the earth and it will love you back. Know where your food comes from; be informed about what you are consuming. By choosing to eat organically grown produce the impact that you are making on the environment and your own health is a positive one.  Living sustainably to me, is not about  what you are giving up, it’s about all that you get! You can check out my website here http://katherynecooks.com/.

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