Crock Pot Hearty Bean Vegetable Stew Recipes

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HEARTY BEAN STEW

From Regina, Saskatchewan, Penny Giles writes, "A Canadian prairie winter can be bone-chilling. A bowl of this meatless stew over couscous, rice or with cornbread is all it takes to warm us up. It's hearty, tasty and-unbeknownst to your family-healthy, too!" stew can be served over rice (note to editors: this is not meatless because of the beef broth)

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 14



Hearty Bean Stew image

Steps:

  • In a large saucepan, saute onions in oil until tender; add the garlic, cook 1 minute longer. Add the tomatoes, carrots, celery, broth and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in the beans, tomato paste, chili powder and pepper. Cover and simmer for 30 minutes, stirring occasionally.

Nutrition Facts : Calories 306 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 712mg sodium, Carbohydrate 55g carbohydrate (16g sugars, Fiber 15g fiber), Protein 14g protein.

1-1/2 cups chopped onions
1 tablespoon canola oil
4 garlic cloves, minced
1 can (28 ounces) diced tomatoes, drained
3 large carrots, chopped
3 celery ribs, chopped
1-1/4 cups beef broth
1 tablespoon Worcestershire sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (6 ounces) tomato paste
1 tablespoon chili powder
1/4 teaspoon pepper

CROCK POT HEARTY BEAN & VEGETABLE STEW

Make and share this Crock Pot Hearty Bean & Vegetable Stew recipe from Food.com.

Provided by Dancer

Categories     Stew

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 17



Crock Pot Hearty Bean & Vegetable Stew image

Steps:

  • Rinse beans and then soak overnight in water.
  • Drain beans and place in crock pot.
  • 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 on high for 2 hours.
  • Add vegetables, herbs, and spices, and cook for 5 to 6 hours on low until carrots and parsnips are tender.
  • When tender, add rice or pasta and cook for one additional hour on low.
  • 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 261.7, Fat 0.7, SaturatedFat 0.1, Sodium 1605.3, Carbohydrate 56.8, Fiber 4.2, Sugar 9.6, Protein 7.8

1 lb assorted dried beans
2 cups vegetable juice
1/2 cup dry white wine (optional)
1/3 cup soy sauce
1/3 cup apple juice or 1/3 cup pineapple juice
1/2 cup celery, diced
1/2 cup parsnip, diced
1/2 cup carrot, diced
1/2 cup mushroom, diced
1 onion, diced
1 teaspoon dried basil
1 teaspoon parsley, dried
1 bay leaf
3 garlic cloves, minced
1 teaspoon black pepper, ground
1 cup rice or 1 cup pasta, cooked
vegetable stock or water

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