Brunswick Stew, Suppers Style


olive or coconut oil (enough to coat pot)
1 1⁄2 pound
ground turkey (see alternatives below)
onions (chopped)
carrots (sliced)
parsnips (diced)
celery stalks (sliced)
small head of cabbage (shredded)
6 cups
broth (using the rice will require 2 additional cups)
1 can
beans (like garbanzo or cannellini)
1 cup
brown rice (optional; not for carb watchers)
frozen peas (small bag)
salt, pepper, and hot sauce (to taste)


Coat the bottom of a soup pot with oil and put on high heat. Add the meat and brown slightly on all sides. Stir in each vegetable and keep the heat on high as you add. Add the broth, beans and rice. Turn down heat to a simmer until the rice is done, then add the peas and simmer a few minutes more. Season to taste with salt, pepper and hot sauce. Alternatives and options: You can use chunks of other meat or fowl, ground meats and even tofu, which would be added at the end. We have also used chopped tomatoes and Italian seasonings; a 2-inch piece of ginger minced, with ground lamb and curry spices; chopped green beans, turnips, potatoes, corn, and greens. At Suppers we regularly use small quantities of any of the following fats as long as we can get high quality, fresh versions: extra virgin olive oil, unrefined coconut oil, organic butter, and the rendered fat of healthy animals, like duck fat.  (Recipe #225)

Dietary Preferences: