This delicious concoction is a soupy stew, or a stewy soup. It’s your call–the amount of broth or water you add will determine the consistency of this dish. I made this with already cooked squash, and added it near the end, just to heat through. Add the greens, depending on their type, at whatever stage is required for them to be tender by the end of the recipe, collards in the middle, spinach near the end–or to your preference.

2 T olive oil
3 c chopped onions
1 t salt
5 or 6 garlic cloves, minced
1 t ground coriander, or cumin, or thyme, or marjoram, or a combination
pepper, to taste
2 c peeled, diced raw winter squash or 2 c cooked
2 c cooked garbanzo beans, drained if canned (or not)
1 can (28 oz) tomatoes and their juice, or equivalent canned tomatoes
1 c diced carrots
1/2 c diced bell pepper, optional
1/2 – 2 c broth or water (a maximum of 2 cups)
6 – 8 c chopped greens
2 t red wine or cider vinegar

1. Heat the oil in a soup pot over medium heat. Add the onions and salt, and cook, stirring frequently, until very soft and golden, about 12 minutes. Add garlic, dried herb(s), and black pepper and cook for a minute, stirring to incorporate the herbs into the mixture.

2. Add the raw squash, garbanzo beans, with their liquid if you like, tomatoes and their juice, carrots, bell pepper, and 1/2 c of broth or water. Stir to combine. This is where you decide on the consistency of this dish. If you want it to be soupier, add up to two cups total of broth or water. If you like it as is, then bring to a boil, turn heat down, and simmer until the vegetables are tender, about 15 minutes.

3. Stir in the greens and continue simmering for another 5 to 10 minutes (or less), until the greens are tender but still retain their bright color. Add cooked squash, if using, at any time during this step.

4. Take off the heat. Stir in the vinegar. Taste for seasonings.