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White Bean Vegetable Stew Vegan
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White Bean Vegetable Stew

My white bean vegetable stew is 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.
Course Main Course, Soup
Cuisine gluten-free, vegan, vegetarian
Keyword Gluten-free, stew, Vegan, vegetables, vegetarian, white bean stew, white beans
Author Diana Herrington

Ingredients

  • 1 1/2 cups white beans
  • 2 pieces wakame seaweed
  • 4 bay leaves
  • 1 large onion
  • 1-3 cloves garlic
  • 1/2 lb. spinach or beet greens
  • 4 Tbl vegetable oil
  • 1 stalk celery
  • 2 carrots
  • 1/4 tsp light liquid stevia
  • 1 tsp basil
  • 1 tsp marjoram
  • 2-3 Tbl Braggs
  • 1 Tbl fresh parsley
  • fresh ground black pepper

Instructions

  • Cook beans for 1 – 2 hours (time is dependent on the age of the beans) according to recipe titled “COOKING BEANS”.
  • When beans are soft, add wakame, bay leaves, Braggs, basil, marjoram, and stevia.
  • Finely chop the onion and garlic. Slice the carrots and celery.
  • Sauté the onion, carrots, celery, and garlic in oil.   When golden brown, add to the cooked beans.
  • Then chop the spinach or beet greens and add to the pot.
  • Simmer for half an hour or till vegetables are tender.
  • Mix in the parsley and add black pepper to taste.
  • Now serve and enjoy your White Bean Vegetable Stew.

Notes

Let’s not forget that this stew is full of protein which is from the beans. Do cook the beans so they are not gassy.  Learn How to Cook Beans: see my recipe. It is easy to cook beans but it requires planning ahead of time.
MyStew Recipe is full of healthy ingredients: onion, carrots, spinach, stevia, celery, Seaweed, basil, and Braggs.