Jennifer's Green Stew

October 9, 2015
This stew is definitely a perfect fit for all veggie lovers!
Corn Free
Dairy Free
Gluten Free
Soy Free
Sugar Free
When I first started making my diet changes there was this horrible transitioning phase. I had two major difficulties. The first was I had just started purging out my fridge and cupboards and didn't exactly know how to refill them. So I basically ate boiled chicken and raw fruits and veggies all the time. The second was that I was still sick. My body hadn't quite purged and healed yet from all the stuff I had been eating. It was on one of the days when I was miserably sick and not knowing how to add real flavor to anything that my friend Jennifer brought this soup over and I just had to have the recipe! It was perfect! There was so much flavor and I could actually eat it! It also gave me some hope that I really wouldn't be eating boiled chicken for the rest of my life. It's one of the reasons why I started blogging. To help and inspire others to live happier and healthier lives. Even if some (or all) of these recipes aren't to somebody's liking I hope that it will give people hope that they can find healthy options they enjoy. After all life should be yummy!


  • 1 onion, chopped
  • 3-4 celery stalks, chopped
  • 2 leeks, chopped
  • 7-10 garlic cloves, half minced and half chopped
  • 2 zucchini, choppedĀ 
  • 2 yellow squash, chopped
  • 1 bunch asparagus, chopped
  • 1 bunch kale, chopped
  • 2 big handfuls fresh spinach
  • 1 cup frozen peas
  • Dried thyme to taste
  • Dried rosemary to taste
  • Sea salt/pepper to taste
  • 3 tablespoons oil/fat
  • 14 cups cold-room temperature water or broth


  • Melt oil/fat in a large pot over low-medium heat
  • Add onion, celery, garlic, leeks, rosemary and thyme, cover and let cook for about 10 minutes or until soft
  • Then Add zucchini, yellow squash, kale, spinach, water and salt/pepper
  • Bring stew to a boil, then lower to a simmer and add peas, let simmer for 2 1/2 – 3 hours
  • This stew can be frozen for a couple weeks

Join our mailing list