White Bean Vegetable Stew

White Bean Vegetable Stew

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 www.RealFoodforLife.com


About the Author:

I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.

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