Three Bean Vegetable Stew
Very simple, hearty weeknight vegetarian stew. Can be vegan, too, by skipping optional sprinkle of cheese at the end.
Ingredients
- 1 tbs olive oil
- 2 onions medium, chopped
- 2 garlic cloves minced
- 15 oz black beans drained & rinsed
- 15 oz red kidney beans drained & rinsed
- 1 cup baby carrots chopped
- 14 1/2 oz diced tomatoes with basil garlic & oregano
- 15 oz chick peas drained & rinsed
- 1/2 cup vegetable broth low sodium
- 1 tsp oregano dried
- 3/4 cup shredded parmesan cheese optional
Instructions
- Heat oil in large saucepan. Add onion & cook for 5 mins until softened.
- Add garlic & stir for 30 secs.
- Stir in beans, carrots, tomatoes, chick peas, broth, and oregano.
- Season with salt & pepper, to taste.
- Bring to low boil, turn heat to low, cover & let simmer for 15 mins.
- Serve. (Optional: sprinkle with cheese.)