|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1 | large | Onions, diced | 1 | medium | Rutabaga | 2 | cups, slices | 2 Parsnips, peeled and cut into 1-inch chunks | 1 | large (7-1/4\" to 8-1/2\" long) | Carrots, peeled and Diced | 0.625 | cups pieces or slices | Mushrooms, diced | 1 | tablespoon | garlic minced | 1 | tablespoon | oregano, dried | 4 | cups (8 fl oz) | vegetable broth low sodium | 3.75 | cups | Kidney beans, canned (red, 15oz drained) | 1.875 | cups | Cannellini Beans, canned (drained and rinsed) | 2 | medium whole (2-3/5 | Tomatoes (diced) | 0.25 | cups | tomato paste | 1 | tablespoon | Nutritional Yeast | 0.25 | teaspoons | cinnamon, ground | 0.25 | cups | lemon juice | 2 | tablespoons | parsley, chopped |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | 1. Place the onion, rutabaga, parsnips, carrot, mushrooms, garlic, and oregano into a stockpot. Add ¼ cup of water and cook over medium heat for 10 minutes, stirring occasionally, until the onions are translucent. Add 1 to 2 tablespoons of water, if needed, to prevent the vegetables from sticking to the pot.
2. Add the broth, beans, tomatoes, tomato paste, chili pods, nutritional yeast, and cinnamon. Bring to a boil, reduce heat to medium, cover and simmer until the vegetables are well cooked, about 20 minutes.
3. Add the lemon juice, salt, pepper, and half of the parsley. Taste and adjust seasoning. Cook for another 5 to 10 minutes until the stew is creamy.
4. Remove the chili pods before serving. Garnish with remaining parsley and serve hot. |
|
