Tuesday, April 2, 2013

Hearty Bean and Veggie Stew

We're slowly getting into spring like weather here in Iowa, but it's still a little chilly some days. I'm sure you're ready to move away from the warm soups and chili's, I am too but I couldn't resist sticking in one more recipe while I can.

I served this for lunch one day last week for my small daycare group. I was a little scared they might not eat a single bite but surprisingly they gobbled it right down! It's filled with three different kinds of beans plus carrots, celery and onions but it's really good. It reminds me of a chili but without any meat and it's full of good flavor.

We had enough to save for another day so I threw it in a bowl and stuck that in the freezer. I warmed it on the stove today and we enjoyed it for lunch again. It was just as good as the first time, I only wish I would've made a small pan of cornbread to go along with it. I know our family doesn't eat enough meatless meals, it sure would help trim the grocery budget a little. With something so simple and tasty like this though, I'm sure we can work it in more.

Hearty Bean and Veggie Stew

1/2 med onion, chopped
3 garlic cloves, minced
1 tbsp olive oil
15 oz can diced tomatoes
3 large carrots, chopped
3 celery ribs, chopped
2 c beef broth
1 tbsp Worcestershire sauce
15 oz can kidney beans, rinsed and drained
15 oz can black beans, rinsed and drained
15 oz can garbanzo beans, rinsed and drained
6 oz. can tomato paste
2 tbsp chili powder
Black pepper to taste

In a large saucepan, saute onion and garlic in olive oil until tender. Add in tomatoes, carrots, celery, broth and Worcestershire sauce. Bring to a boil. Reduce heat, cover and simmer for 10 mins. Stir in beans, tomato paste, chili powder and pepper. Cover and simmer for an additional 30 mins, stirring occasionally.

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