Hearty Bean And Vegetable Stew Recipes

HEARTY BEAN STEW

Hearty Bean Stew image

From Regina, Saskatchewan, Penny Giles writes, "A Canadian prairie winter can be bone-chilling. A bowl of this meatless stew over couscous, rice or with cornbread is all it takes to warm us up. It's hearty, tasty and-unbeknownst to your family-healthy, too!" stew can be served over rice (note to editors: this is not meatless because of the beef broth)

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1-1/2 cups chopped onions
1 tablespoon canola oil
4 garlic cloves, minced
1 can (28 ounces) diced tomatoes, drained
3 large carrots, chopped
3 celery ribs, chopped
1-1/4 cups beef broth
1 tablespoon Worcestershire sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (6 ounces) tomato paste
1 tablespoon chili powder
1/4 teaspoon pepper

Steps:

In a large saucepan, saute onions in oil until tender; add the garlic, cook 1 minute longer. Add the tomatoes, carrots, celery, broth and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in the beans, tomato paste, chili powder and pepper. Cover and simmer for 30 minutes, stirring occasionally.

Nutrition Facts : Calories 306 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 712mg sodium, Carbohydrate 55g carbohydrate (16g sugars, Fiber 15g fiber), Protein 14g protein.

BEAN STEW

Bean Stew image

This white bean stew is a classic recipe that will fill your belly and warm you right up! With the insanely delicious flavor, this hearty stew will be your guests' favorite and fly off the table!

Provided by Alyssa Rivers

Categories Dinner

Time 45m

Number Of Ingredients 14

Ingredients

2 Tablespoon olive oil
1/2 onion, diced
3 whole carrots, peeled, chopped
2 ribs celery, diced
2 teaspoon garlic, minced
3 Tablespoon tomato paste
1 1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 1/2 Tablespoon dried Italian Seasoning
4 cups vegetable broth
1 (14 ounce) can diced tomatoes
1 large potato, peeled, chopped
3 (15 ounce) cans white beans ((drained and rinsed))
fresh parsley for garnish

Steps:

In a large pot over medium-high heat, add olive oil, onions, carrots, and celery. Cook and stir for about 8 minutes to soften the vegetables.
Add the garlic, tomato paste, dried Italian Seasoning, salt, and pepper. Cook and stir for 1 minute.
Pour in the vegetable broth, diced tomatoes (with liquid), potato, and white beans (drained and rinsed). Stir to combine, cover with a lid, and simmer for 20 minutes.
Garnish with fresh parsley and serve with a side of French bread!

Nutrition Facts : ServingSize 1 cup, Calories 65 kcal, Carbohydrate 6 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 1272 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 4 g

HEARTY BEAN AND VEGETABLE STEW

Hearty Bean and Vegetable Stew image

Make and share this Hearty Bean and Vegetable Stew recipe from Food.com.

Provided by Mirj2338

Categories Stew

Time 17h

Yield 10 serving(s)

Number Of Ingredients 17

Ingredients

1 lb assorted dry beans
2 cups vegetable juice
1/2 cup dry white wine
1/3 cup soy sauce
1/3 cup apple juice or 1/3 cup pineapple juice
vegetable stock or water
1/2 cup celery, diced
1/2 cup parsnip, diced
1/2 cup carrot, diced
1/2 cup mushroom, diced
1 onion, diced
1 teaspoon basil, dried
1 teaspoon parsley, dried
1 bay leaf
3 cloves garlic, minced
1 teaspoon black pepper, ground
1 cup rice or 1 cup pasta, cooked

Steps:

Sort and rinse beans, then soak overnight in water.
Drain beans and place in crockpot.
Add vegetable juice, wine, soy sauce, and apple or pineapple juice.
Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less).
The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt.
Cook at high for 2 hours.
Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tender.
When tender, add rice or pasta and cook for one additional hour.
NOTES: For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.

Nutrition Facts : Calories 114.2, Fat 0.3, SaturatedFat 0.1, Sodium 642.7, Carbohydrate 23, Fiber 1.6, Sugar 3.9, Protein 3.1

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