The following recipe uses almost all canned ingredients and it has helped me consume my daily veggies on many occasions. In addition to being adaptable to your favorite seasonings, it can be morphed into something different each day. Eat as is the first day. The second day, add mashed potatoes to some of the leftovers and make a potato chowder. Another day, add cooked pasta or rice for a super filling dish. Etc. Etc. This recipe allows you to use your imagination and is ultra-easy, healthy, and satisfying. You don’t have to be camping to enjoy this healthy stew.

Off the Grid Stew

1 can each: corn, white beans, stewed tomatoes

1 bunch fresh spinach or 2 cups frozen spinach

1 qt. container vegetable broth

Seasonings: salt, pepper, celery seed, garlic, and whatever else you like!

Optional: sautee onion in soup pot before adding other ingredients

Optional ingredients: black olives, any type of leafy green veggie, fresh tomatoes, summer squash

Mix everything together in a soup pot and simmer until spinach is cooked. Add more water if needed to get the consistency you like. Serve with hearty seed bread

Leftovers:

• On day one, heat some of the leftovers, add 1/2 cup dehydrated potato flakes (an off-grid staple) and more water if needed.
• Another day, cook pasta of your choice and add to soup. Heat through.
• Another day, pour leftovers over cooked brown rice and heat. Top with grated cheese or Feta