1 whole bunch of kale, deep washed, stems removed, drained & FINELY chopped

½ cup of red kidney beans

1 ¼ cup of mixed dry beans and lentils (legumes)cover with plenty of water and sit to soak at least 12 hours –rinse and drain.

then add to:

8 cups cold water in large pot with lid –boil beans for ¾ of an hour, then add:

1 800 ml can of diced tomatoes (preferably no or low salt)

1 can of small sweet peas

4 stalks chopped celery

2 medium yellow onion finely chopped

4 large carrots diced or grated

1 whole floret of garlic, minced

8 large mushrooms, finely chopped

1 large bay leaf

1 tablespoon rosemary

1 tablespoon thyme

1 tablespoon turmeric

Cook with lid on pot for another ½ hour (or until beans and veggies are tender) AND THEN ADD:

1 whole bunch of kale, deep washed, stems removed, drained & FINELY chopped

Cook for a further 20 minutes

Remove ½ of the stew and put it in the blender, until creamy

Then add it back to the soup pot

Stir in 1 can of small sweet peas until heated

Top hot stew with a sprinkle of (1 tablespoon or less) of vegan parmesan cheese

a little salt & pepper

Makes about 6 portions of stew and can be frozen in portion containers (enjoy!)