Butterbean Vegetable Stew

Ingredients

• 1 tbsp Olive oil
• 1 pcs Onion
• 2 pcs Carrot
• 2 pcs Zucchini
• 2 pcs Red potatoes
• 400 g Bean, White Bean, Boiled
• 470 ml Canned tomatoes
• 1 tbsp Mild red paprika powder
• 470 ml Barley, pearled
• 4 clove Garlic cloves
• 5 sprig Thyme, fresh
• 950 ml Vegetable broth, bouillon or consomme, low sodium
• 250 g Curly kale

Method

1. Heat the olive oil in a large heavy based pot over medium-high heat. Add the onion and sauté for 3 minutes, stirring occasionally. Add the carrots and potatoes
2. Add the carrots and potatoes and sauté for an additional 3-4 minutes. Then, add the zucchini, garlic, butter beans, tomatoes, paprika, thyme, salt, uncooked rice, and stock.
3. Increase the heat to high and bring the mixture to a boil, then simmer on low for 20 to 25 minutes, stirring the stew every 5 minutes or so to prevent anything from sticking to the bottom of the pot.
4. Remove and discard the woody thyme stems.
5. Stir in the silverbeet then remove from heat and serve.
6. Add a squeeze of fresh lemon juice and parsley, and enjoy with crusty bread.