Emeril's Seasonal Stew With Vegetables


YIELD 6 to 8 Servings

WATCH VIDEO: Emeril makes Cabbage and Red Kidney Bean Soup


3 tablespoons extra virgin olive oil
1 cup sliced red onions
cloves chopped garlic
3 pounds shredded mixed greens
2 quarts vegetable stock
2 cans kidney beans, drained and rinsed
2 cans garbanzo beans, drained and rinsed
1 15‑ounce can chopped tomatoes
bay leaf
1 teaspoon salt
Pinch of cayenne
Pinch of ground thyme
(any mixture of spinach, collard greens, turnip greens, red and green cabbage leaves and Brussels sprouts)



  1. Heat olive oil in a large soup pot; add sliced onions and garlic and cook until tender, about 3 minutes. Add greens, a handful at a time. Stir until wilted before adding next bunch. Add the stock, kidney beans, garbanzo beans, bay leaf, salt, cayenne and thyme. Bring to a boil, reduce heat and simmer 30 minutes. Taste for seasoning—greens should be tender and slightly spicy; add just enough salt to enhance flavors.
  2. Serve immediately.

    Editor's Note: Look for organic, local produce—try at your local farmers market.

  3. Learn more about sustainable food choices with our Eat Green Guide.

  4. This recipe was featured in the Food For Life Episode of Emeril Green.

  5. WATCH VIDEO: Emeril's Souper Soup recipes.

This recipe appears in: Stews
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