Ingredients
2 tablespoons extra virgin olive oil (EVO)
1 medium diced yellow onion
2-3 cloves diced garlic
1/2 chopped red pepper
1 lb sliced baby bella mushrooms
1 small stalk celery diced, including greens
2-3 zucchini diced
3 carrots diced
1 cup chopped cauliflower (or brocciflower)
1 cup diced butternut squash (optional)
3/4 lb spinach
1 cup frozen corn
1 cup frozen okra
1 cup frozen peas (optional)
1 cup wheatberry
1 14.5 oz can chopped tomatoes
1 8 oz can tomato sauce
1 cup water
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon cardamom
1 teaspoon madras curry
1 1/2 teaspoon garam masala
6-8 cloves
1/2 teaspoon fennel seeds
Salt and Pepper to taste
Preparation
In a 5 quart pot or dutch oven, saute the onions, garlic and red pepper in the EVO for about 3 minutes. Add the mushrooms and saute for another 2 minutes. Add the celery, carrots and zucchini and continue to saute 2-3 minutes. Add all remaining ingredients and reduce to a simmer. Cook for 1 1/2-2 hours.
