Sherry loves vegetables, and so do I. One way I make her happy is by getting in the kitchen and whipping up something that  is LOADED with veggies.  So this is one I made for her tonight, and it turned out pretty darned good.

Ingredients

1 1/2 – 2 lbs. Brussel Sprouts; trimmed and cut into halves or quarters
2 large yellow onions, cut into a large dice
1/2 pound fresh mushrooms, sliced
2 bell peppers (I used one red and one yellow.), cleaned and diced
2 large carrots, diced
1 sweet potato, peeled and diced
1 head garlic, peeled and minced
1/2 pound fresh spinach  (I buy the pre-cleaned spinach.)
chicken stock (Have at least 2 cups on hand; maybe more.)
black pepper
basil
oregano
white pepper
red pepper
Worcestershire sauce
Louisiana Hot Sauce (I use Crystal.)
snow peas (large handful, trimmed and cut into 1″ pieces)
fresh green beans (large handful, trimmed and cut into 1″ pieces)
1/4 – 1/2 pound thick bacon, cut diced
1 – 2 cups diced smoked chicken
cooking oil
Cotija cheese and Sriracha sauce as garnish

Directions

In a large dutch oven (with a lid),  heat a bit of oil and begin cooking onions. Stir to cook evenly. After a few minutes, add the carrots, then the peppers. Add the garlic.  Stir to blend well.

Add the hot sauce, Worcestershire, and seasonings. Add enough chicken stock to cover the bottom of the pot; if you like your stew soupy, add more. Add the bacon and chicken. Cover the pot; reduce the heat; and allow to simmer gently for 10-20 minutes.

Add the mushrooms, sweet potato, peas, and beans. Stir to blend; recover pot; and allow to simmer gently until all is tender to your liking. Just before serving, add the spinach. Toss well to blend. Remove from heat and allow to stand covered for 5-10 minutes.  Correct the seasoning if needed.

Serve in soup bowls with Cotija cheese and Sriracha sauce.