This month, we are excited to feature a recipe from BFC member-owner, volunteer, and professional instructor Joe Klinkoff!

Joe’s Harvest Stew


  • 1 cup onions diced
  • ½ cup carrots, chopped

  • ½ cup celery, chopped

  • 2 Tbsp oil

  • 3-3,000 cloves garlic minced fine

  • 6 cups veggie stock

  • 1-2 cups kale

  • 1-2 cups sweet potato, squash, or both (total 1-2 cups not of each)

  • 1-2 cups green cabbage chopped rough

  • 1 15oz. can of fire-roasted tomatoes (or 2 cups chopped fresh with juice)

  • ½ cup lentils (dry)

  • OPTIONAL 2-3 Tbsp apple cider vinegar


Heat the oil over low heat until warmed. Add onions, carrots, and celery and cook over low heat until the onions are translucent. Add the minced garlic and saute for an additional minute.

Add stock and the remaining ingredients. Bring to a rolling boil, reduce to a simmer and cook for about 40 minutes. Sweet potatoes and lentils should be done.

If desired, add vinegar at the end. The overall taste profile on this stew is a bit on the sweet side and rather than add salt, vinegar is a nice addition and kicks up the flavor!

This recipe should yield 3-4 quarts of soup. If you have been overzealous with your veggies, you can always add more stock to get the stew/soup consistency you’re looking for.