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Bean Stew Recipe

Three Bean Vegetable Stew

Very simple, hearty weeknight vegetarian stew. Can be vegan, too, by skipping optional sprinkle of cheese at the end.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 5
Course: Main Course
Cuisine: American, Vegetarian
Calories: 369
Ingredients Method

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

Method
 

  1. Heat oil in large saucepan. Add onion & cook for 5 mins until softened.
  2. Add garlic & stir for 30 secs.
  3. Stir in beans, carrots, tomatoes, chick peas, broth, and oregano.
  4. Season with salt & pepper, to taste.
  5. Bring to low boil, turn heat to low, cover & let simmer for 15 mins.
  6. Serve. (Optional: sprinkle with cheese.)