2 small red potatoes, cut into small cubes
3 tablespoons olive oil
3/4-1 small onion, chopped
2 cups parsley, chopped
2 cups cilantro, chopped
half-2/3 can (about 8-10 ounces) diced tomatoes
1 1/2 cups cabbage, chopped
2 bay leaves
2-3 cloves garlic, chopped
1 teaspoon cayenne pepper
1-2 tablespoons coriander seeds
2 tablespoons fresh thyme leaves
4-6 cups watercress, chopped
1/4 can (about 4 ounces) dark red kidney beans
2-3 cups frozen spinach
2 cups bean sprouts
water or vegetable broth
salt and pepper, to taste
1. Heat potatoes in the microwave on high heat for 5 minutes, or boil on stove. While the potatoes are heating, in a medium-large pan, heat oil and saute onions, cilantro, parsley, tomatoes, and cabbage, until vegetables are soft or onions are golden.
2. Once the potatoes are cooked, add to the pan along with the coriander, bay leaves, garlic and spices. Cook for 2-5 more minutes and add watercress. Continue to saute for 5-10 more minutes.
3. Add beans, sprouts, and spinach last, along with enough water or broth to submerge the vegetables and create a broth. Cook on a medium-low heat for 10-20 minutes, or until broth is flavorful. Salt/pepper to taste.
Source of recipe: I created this recipe after looking for a recipe including watercress, because it is high in amino acids, and I wanted to save some greens from wilting in my fridge. This is a really healthy recipe for vegans as many ingredients have healing/immune system boosting properties. Also, lotsa iron. Keep in mind I never measure anything, so this recipe isn't exact. In addition, if you don't have all the vegetables included or want to cut down on the time it takes to make this, boullion cubes can be used.