Womenz Magazine

Bean and Vegetable Stew


Bean and Vegetable Stew Recipe


  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 large carrots, chopped
  • 2 celery stalks, sliced
  • 2 small red potatoes, peeled and cubed
  • 1 small yellow pepper, chopped
  • 1 cup sliced cremini mushrooms
  • 1 tsp cumin
  • 1 tbsp chili powder
  • 1 1/2 cups fat-free, low sodium chicken or vegetable broth
  • 1 15-ounce can crushed tomatoes
  • 1 15-ounce can reduced sodium black beans, rinsed and drained
  • 1 15-ounce can white beans, rinsed and drained
  • 1 zucchini, sliced


  1. In a large Dutch oven, heat oil over a medium heat.
  2. Cook onion, garlic, carrots, celery, potato cubes and yellow pepper until onion has softened, about 3-4 minutes.
  3. Stir in mushrooms, cumin and chili powder.
  4. Add broth and tomatoes. Bring to a boil, then cover and simmer for 20 minutes. Stir in beans and sliced zucchini. Cook uncovered for 10 minutes.
  5. Serve over rice or with some crusty whole grain bread for a filling supper.





(source: Lowfatcooking)

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