By: EatingWell User
This recipe works great with fresh vegetables
I followed this recipe but chose to use all organic, fresh vegetables rather than frozen versions, and substituted low sodium vegetable broth for beef broth because I monitor my blood pressure. I cooked dry Lima beans in advance, then used them in the recipe. The flavors were amazing, with great depth. Where the recipe calls for frozen mixed soup or stew vegetables I used whole foods including a potato, a beet, two carrots, one stalk of celery, 15 oz of fresh cherry tomatoes quartered, four cloves of garlic, and one Baby Bella mushroom. I also used Swiss Chard rather than endive. I also increased the quantity of Lima beans because I used two cups of dry beans. One of the best parts of this approach was my ability to use up some of the vegetables that were in my pantry. I can't wait for the leftovers!
Pros: Versatile by letting you use different veges, great depth of flavors
Cons: It took longer to make the dish using fresh ingredients (but I'm not complaining).