White Bean Vegetable Stew

By | 2017-10-29T15:40:53+00:00 April 10th, 2013|Main Courses - Vegan Gluten Free, Meatless Monday, Recipes|

How about a very yummy, healthy protein meal filled with vegetables. This stew is high in potassium for those of you who need a boost in that area.  Also, half a cup of white beans is loaded with close to 100 mg of calcium.


1 1/2 cups white beans
2 pieces of Wakame (seaweed)
4 bay leaves
1 large onion, chopped finely
1/2 lb. spinach or beet greens, chopped
4 Tbl vegetable oil
2 carrots, chopped
1/4 teaspoon liquid dark stevia
1 tsp basil
1 tsp marjoram
2 – 3 Tbl Braggs
1 Tbl fresh parsley
Freshly ground black pepper

white beans cookingDirections:

  1. Cook beans for 1 – 2 hours (time is dependent on the age of the beans) according to recipe titled “COOKING BEANS”.
  2. When beans are soft, add wakame, bay leaves, Braggs, basil, marjoram and stevia.
  3. Sauté onion, celery and garlic in oil.   When golden brown, add to the cooked beans.
  4. Then add broccoli and beet greens.
  5. Simmer for half an hour or till vegetables are tender.
  6. Mix in parsley and add black pepper to taste.

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Copyright © Diana Herrington