Winter Vegetable Stew With Beans Recipes

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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

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

WINTER VEGETABLE STEW



Winter Vegetable Stew image

This recipe originates from Moosewood Restaurant cooks at home but I have tweaked it slightly over the years. Filling, tasty and nutritious. Delicious with a crusty bread on a cold night.

Provided by GuarGum

Categories     Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

2 onions, chopped
2 celery ribs, chopped
2 tablespoons olive oil
2 medium carrots
2 medium parsnips
1 small sweet potato
1 large potato
10 ounces green beans (about 2 cups trimmed and halved, I use frozen)
1 teaspoon dried dill
1 teaspoon marjoram
1 vegetable stock
1 1/2 cups water
1 red bell pepper
2 cups sliced mushrooms (about 6 ounces )
1 tablespoon Dijon mustard
1 tablespoon molasses
salt and pepper

Steps:

  • Heat the oil in a large soup pot over medium low heat. Add the onions and celery and saute for a few minutes until soft.
  • Add the vegetables up to the green beans in order, stirring after each addition. (I just chop one, add it and stir, then move on to the next.).
  • After you add the green beans, add the herbs, stock and water and bring to a boil.
  • Chop up the pepper and mushrooms and stir in with the mustard and molasses. Lower the heat to simmer.
  • Partially cover and simmer for ten minutes, or until the veggies are cooked.
  • Taste and add salt and pepper as you like.

Nutrition Facts : Calories 193.9, Fat 5.1, SaturatedFat 0.7, Sodium 81.8, Carbohydrate 34.9, Fiber 7.1, Sugar 10.5, Protein 4.6

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