Macros to keep an eye on (per serving):

• Protein: 12.8g out of a 60g daily goal
• Carbs: 62g
• Fat: 18.5g
• Calories: 440
• Liquid: ~8oz

What you’ll need:

• Red onion, diced
• Sliced carrots
• Celery, chopped
• Spinach, roughly chopped
• Cabbage, chopped
• Potato, cubed
• Canned tomatoes
• Canned corn
• Canned black beans (watch protein here)
• Olive oil
• Red wine vinegar or lemon juice (just a splash for acid)
• Chicken or beef broth (stock has more protein)
• Salt, pepper, and any preferred herbs or spices

How to whip it up:

1. Sauté the Vegetables:
   • In a large pot, heat olive oil over medium heat.
   • Add diced red onion, sliced carrots, and chopped celery, sautéing until softened.
   • Add the chopped cabbage and cook until slightly tender.
2. Add Potatoes and Tomatoes:
   • Stir in the cubed potatoes and canned tomatoes.
   • Cook for a few minutes until the potatoes start to soften.
3. Simmer the Stew:
   • Pour in the chicken or beef broth, enough to cover the vegetables.
     • Half broth / half filtered water is also a good option.
   • Add the canned corn and a moderate amount of canned black beans.
   • Season with salt, pepper, and a splash of red wine vinegar.
   • Bring to a boil, then reduce to a simmer. Cover and let it cook until the potatoes are tender.
     • Note: The potatoes take the longest to soften.
4. Finish with Spinach:
   • Stir in the spinach near the end of the cooking time, allowing it to wilt but keep its color.
5. Serve:
   • Taste and adjust seasoning as needed.
   • Serve hot with a slice of sourdough bread on the side.

A bit on the side:

This meal’s great for keeping an eye on your protein, without it being a pain in the ass. The only downside? A bit too much liquid. But the cool part is, you can adjust it with whatever you’ve got in your fridge. It’s like a catch-all for those vegetables you don’t know what to do with. And the leftovers are just as good. Plus, it’s easy to make – almost takes care of itself.