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Recipes - Mixed Beans and Root Vegetable Stew Recipe

Recipe Name

Mixed Beans and Root Vegetable Stew

Submitted by soci205506
Recipe Description This is almost a chili—except that there are more root vegetables than beans. If you want to make it into a chili, just cut down on the vegetables and up the beans. Serve as is or with cooked grains, tortilla chips, or baked potatoes.
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 20 Cook Time (minutes) 40 Ready In (minutes) 60
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
largeOnions, diced
1
mediumRutabaga
2
cups, slices2 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 slicesMushrooms, diced
1
tablespoongarlic minced
1
tablespoonoregano, dried
4
cups (8 fl oz)vegetable broth low sodium
3.75
cupsKidney beans, canned (red, 15oz drained)
1.875
cupsCannellini Beans, canned (drained and rinsed)
2
medium whole (2-3/5Tomatoes (diced)
0.25
cupstomato paste
1
tablespoonNutritional Yeast
0.25
teaspoonscinnamon, ground
0.25
cupslemon juice
2
tablespoonsparsley, chopped
Steps
Sequence Step
11. 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.






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