Colorful Veggie and Bean Simmer
We love recipes – like this one below from Willow and Stephanie of CJ Nutrition – that can be used throughout the week as an easy way to boost nutrients to your meal. For breakfast, top it with a fried egg or serve with roasted potatoes. For lunch, combine this Veggie and Bean Simmer with leftover grains that you have in your refrigerator, such as barley, quinoa or brown rice. And for dinner, pair a hearty serving with fish or chicken, a crumbled veggie burger patty, or even eat it like a stew!
By Willow Jarosh, MS, RD & Stephanie Clarke, MS, RD
14.5oz can chopped tomatoes
15oz can garbanzo beans, rinsed and drained
½ medium onion, chopped
½ cup chopped zucchini
1 bell pepper (any color), chopped
½ cup fresh or frozen broccoli
1 Tbsp olive oil
1½ Tbsp chopped garlic
1/8 tsp ground cumin
Pepper, to taste
- Sauté the onions and garlic in olive oil over medium high heat until lightly browned and tender.
- Add the zucchini, bell pepper, and broccoli and cook until the veggies begin to soften, about 5 minutes.
- Add the chopped tomatoes, garbanzo beans, and broccoli.
- Cover the skillet and allow to simmer for 15 minutes, or until all veggies are cooked and some of the liquid has been reduced.