BEAN AND VEGETABLE STEW (VEGAN)
I used to be a vegetarian in college and couldn't find enough recipes to satisfy my needs. I put this together and it was a wonderful addition to the college fare in the cafeteria!
Provided by TishT
Categories Stew
Time 8h20m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Sort and rinse beans, then soak overnight in water.
- Drain beans and place in crockpot.
- Add vegetable juice, wine, soy sauce, and apple or pineapple juice.
- Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less).
- The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt.
- Cook at high for 2 hours.
- Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tender.
- When tender, add rice or pasta and cook for one additional hour.
- Notes: For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.
HEARTY BEAN AND VEGETABLE STEW
Make and share this Hearty Bean and Vegetable Stew recipe from Food.com.
Provided by Mirj2338
Categories Stew
Time 17h
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Sort and rinse beans, then soak overnight in water.
- Drain beans and place in crockpot.
- Add vegetable juice, wine, soy sauce, and apple or pineapple juice.
- Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less).
- The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt.
- Cook at high for 2 hours.
- Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tender.
- When tender, add rice or pasta and cook for one additional hour.
- NOTES: For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.
Nutrition Facts : Calories 114.2, Fat 0.3, SaturatedFat 0.1, Sodium 642.7, Carbohydrate 23, Fiber 1.6, Sugar 3.9, Protein 3.1
WINTER VEGETABLE STEW WITH BEANS
A slow cooker stew for use with locally grown and in-season winter vegetables, supplemented by dried, organic beans from local organic markets.
Provided by Kenneth Moore
Time 8h50m
Yield 10
Number Of Ingredients 15
Steps:
- Place turnips, butternut squash, acorn squash, and onion in the bottom of a slow cooker. Rinse kidney beans, navy beans, black beans, and lentils; add to the cooker. Stir in spaghetti sauce, chicken bouillon, taco seasoning, pepper flakes, garlic salt, basil, and oregano. Add enough water to just cover the beans and vegetables.
- Cover and cook until all vegetables are tender, about 8 1/2 hours.
Nutrition Facts : Calories 354.4 calories, Carbohydrate 69.6 g, Cholesterol 1 mg, Fat 1.9 g, Fiber 21.4 g, Protein 18.9 g, SaturatedFat 0.4 g, Sodium 477.9 mg, Sugar 10.3 g
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