2 cups bouillon
2 onions, chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
1 tablespoon berbere spice mix, or more to taste
2 sweet potatoes, cut in bite-size pieces
2 green bananas, peeled and cut in 1/2″ slices
4 cups large frozen lima beans
1 small head savoy cabbage, cut into rough shreds
2 cups frozen corn
Cooked kamut or other whole grains (optional)
Cook the onions, pepper and garlic in 1/2 cup of bouillon to soften, 5-10 minutes. Add the remaining bouillon, berbere and all of the vegetables except the corn, and cook 15-20 minutes, or until the sweet potatoes are tender. Add the corn and serve over kamut.
6 servings
