Antipasto Veggie Bowl


 A lot of broth or gravy isn’t always required in what otherwise might be called a soup. Roasted artichokes and black olives highlight this veggie bowl of sauteed pepper, onion, celery and cabbage. Combine with garbanzo and kidney beans, sweet corn and tomatoes. Seasoned simply with smoked paprika, dry mustard and turmeric.

Makes enough for a family of 6

2, DR WT 7 oz. jars grilled artichoke hearts including liquid from jars

2 med. green peppers, cored and cut into bite size chunks

1 jumbo sweet onion, peeled and cut into bite size chunks

3 celery stalks, cut into 1/2 inch wide segments

approx. 2 lbs. green cabbage, cored and cut into bite size chunks

2 t. pink Himalayan salt, less if using regular salt

15 oz. can garbanzo beans including liquid from can

16 oz. can light red kidney beans including liquid

15 oz. can whole kernel corn including liquid

28 oz. can diced tomatoes including liquid

6 oz. can DR. WT. small California pitted olives – cut in half or use whole or do half and half

2 t. smoked paprika

2 t. dry mustard

1 t. turmeric

8-10 med. peeled garlic cloves, finely chopped or thinly sliced

salt and pepper to taste

(optional) extra virgin olive oil drizzle over each serving

In extra-large soup pot, over medium heart, place both jars grilled artichokes plus the liquid from the jars that also contains some oil. The oil from the jars will be used to saute the raw veggies.

Add green pepper, onion, celery, cabbage and salt. Stir well, then saute till all items are almost tender.

Add garbanzo and kidney beans, corn, tomatoes and olives, stirring after each addition.

Add smoked paprika, mustard, turmeric, garlic. Stir well and continue to cook, covered, for about 10 minutes or till done to your liking.

Salt and pepper to taste.

Ladle into bowls, drizzle each with extra virgin olive oil if you want it, and sprinkle with additional fresh grind black pepper.

Notes: Some will call this soup, some a veggie bowl, some a main dish, and others just plain delish!

We like each serving drizzled with extra virgin olive oil and sprinkled with fresh grind black pepper. It’s a meal by itself at least for us. If serving guests then include a green salad with a creamy dressing and sliced avocado or whatever suits you!


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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