Gullah Stew

This hearty vegan soup can also be made as a pescatarian dish with the addition of shrimp. Photo by Amanda Rosenblatt.

Serves 8-10

Ingredients

For spice blend

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon dried crushed thyme leaves

4 bay leaves

5 sprigs fresh thyme

1 tablespoon smoked paprika

2 teaspoons sweet paprika

1 tablespoon dried oregano

2 teaspoons sea salt or to taste

¼ teaspoon cayenne pepper powder

For stew

¼ cup extra virgin olive oil

3 tablespoon tomato paste

1 cup each yellow onions, red onions and green onion, finely diced

2 cups celery (about 6 ribs), finely diced

3 tablespoons minced garlic

2 cups each diced sweet potatoes, butternut squash and carrots

10 cups vegetable broth

1-½ tablespoons liquid smoke

4 cups cooked black eyed peas, drained and rinse

14 to 16 cups collard greens, finely shredded or chopped

1 pound raw, cleaned and deveined shrimp (optional)

Instructions

To make spice blend: Combine all ingredients and mix well. Set aside.

To make stew: In a large stock pot or Dutch oven add olive oil and heat over medium-high until hot. Add tomato paste, onions, celery, garlic and half of the spice blend. Sauté until the vegetables start to soften, 6-8 minutes. Stir constantly to avoid burning. Add sweet potatoes, butternut squash and carrots, stirring constantly to coat with the spices. Cook until vegetables are fork tender.

Add broth, remaining spice blend and all remaining ingredients except the collard greens. Bring mixture to a boil, then immediately lower to a simmer, add collards and cover with a tight lid. Simmer for approximately 45-60 minutes or until the vegetables and collards are tender.

For a pescatarian version, add shrimp 15 minutes before serving. Adjust seasoning to taste.

Serve with corn bread or bread of choice.