Source: dLife

A delicious mix of exotic spices and fresh vegetables in this vegetarian stew.

Servings

1 large onion , chopped (about 2 cups)
0.5 tsp salt
2 tsp vegetable oil
0.5 tsp ground thyme
0.5 tsp ground allspice
1 Chile Peppers, green, whole , seeds removed and minced
1 sweet potatoes , cut into medium chunks (about 2 cups)
2 cup low sodium vegetable broth (or water)
2 small zucchini , cut into 1-inch chunks (about 2 cups)
1.5 cup Tomatoes, whole, peeled, unsalted, canned , coarsely chopped (undrained)
4 cup kale, chopped
1 tbsp fresh lime juice (or lemon juice)
3 tbsp fresh cilantro
1 pinch salt (to taste)

1 In a covered soup pot, saute the onions and salt in the oil for about 7 minutes, stirring occasionally.
2 Add the thyme, allspice, and chile and continue to cook for another 1 or 2 minutes. Stir in the sweet potatoes and the water or stock and simmer, covered, for about 5 minutes.
3 Add the zucchini and the tomatoes with their juice and simmer 10 to 15 minutes more, until all of the vegetables are barely tender.
4 Add the kale and cook another 5 to 10 minutes. Stir in the lemon or lime juice, cilantro, and salt to taste.

This stew is especially good served on brown rice.