Even when it’s hot, I crave a good stew. This stew is simple, vegan, protein-packed and healthy. You could add rice instead of farrow to make this stew gluten-free.

1 tablespoon extra virgin olive oil

½ cup onion

1 cup diced fingerling potatoes (I keep the skin on–you could use another potato if you like)

½ can Muir Glen diced tomatoes with basil and garlic

2 cups chopped kale (pick a softer leaf variety)

½ cup uncooked farro

1 cup black beans (drained and cleaned)

5 cups water

2 bay leaves

dash cayenne

Heat olive oil over medium heat in large saucepan. Add onions. Sauté until transparent. Add potatoes, tomatoes, kale, farro, black beans and 3 cups water, bay leaves and cayenne. Cook thirty minutes on low. Add 2 additional cups of water (if you like a saltier soup, you should taste the soup and add salt at this point). Cook about 20–30 more minutes until kale is soft and farrow is cooked.

Serve. Top with Greek yogurt and dash of cayenne on top for a vegetarian option.