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Bean and Vegetable Stew

User Rating 3 Star Rating (1 Review)

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Bean and Vegetable Stew

Bean and Vegetable Stew

Fiona Haynes
This fiber-packed bean and vegetable stew makes a perfect winter supper. Full of different flavors and textures, it's both satisfying and low fat. Take some bean and vegetable stew along to your next pot luck. To make it a truly vegetarian dish, use vegetable broth instead of chicken broth.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients:

  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 large carrots, chopped
  • 2 celery stalks, sliced
  • 2 small red potatoes, peeled and cubed
  • 1 small yellow pepper, chopped
  • 1 cup sliced cremini mushrooms
  • 1 tsp cumin
  • 1 tbsp chili powder
  • 1 1/2 cups fat-free, low sodium chicken or vegetable broth
  • 1 15-ounce can crushed tomatoes
  • 1 15-ounce can reduced sodium black beans, rinsed and drained
  • 1 15-ounce can white beans, rinsed and drained
  • 1 zucchini, sliced

Preparation:

In a large Dutch oven, heat oil over a medium heat. Cook onion, garlic, carrots, celery, potato cubes and yellow pepper until onion has softened, about 3-4 minutes. Stir in mushrooms, cumin and chili powder. Add broth and tomatoes. Bring to a boil, then cover and simmer for 20 minutes. Stir in beans and sliced zucchini. Cook uncovered for 10 minutes.

Serve over rice or with some crusty whole grain bread for a filling supper.

Serves 6-8

Per Serving Calories 278, Calories from Fat 28, Total Fat 3g (sat 0.4g), Cholesterol 0mg, Sodium 289mg, Carbohydrate 49g, Fiber 12.6g, Protein 13.5g

User Reviews

Reviews for this section have been closed.

 3 out of 5
VERY BASIC WHITE BEAN RECIPE, Member JimWatkins

I really like this recipe I have prepared it twice; the first time I followed the recipe as written to the letter, and it was fine. However I do like more full flavored bean. Jim

10 out of 14 people found this helpful.

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