Slow Cooker Vegan White Bean Stew
Ingredients:
- 16 oz Canned White Beans 1 can
- .5 c Carrots 1 carrot, peeled and diced
- .5 c Celery 1 stalk, diced
- 1 c Onions 1 onion, diced
- 2 cloves Garlic minced or chopped
- 1 Dried Bay Leaf
- 0.50 tsp Dried Rosemary
- 0.50 tsp Dried Oregano
- 0.50 tsp Dried Thyme
- 5 c Vegetable Broth
- 2 tsp Sea Salt
- 1 tsp Ground Black Pepper
- 14 oz Diced Fire Roasted Tomatoes 1 can
- 3 c Spinach roughly chopped leafy greens
Instructions:
- Sort through and rinse beans several times in cool water. Add to the slow cooker along with the diced carrots, celery, onions, garlic, bay leaf and dried herbs.
- Add the vegetable broth. (Use less for a thicker stew, more for more of a soup.)
- Cover and cook on HIGH for 3-4 hours, or LOW for 8-10 hours.
- Remove lid from slow cooker and add the salt and pepper, and diced tomatoes. Let cook for another 1-1½ hours, or until beans are very soft.
- (If they are already soft after the initial cooking time, different kinds of beans may vary in cooking time, then add the tomatoes and greens and serve immediately.)
- Before serving, stir in the chopped greens. Serve over hot cooked rice, polenta, or with bread.
Notes
Makes a lot--enough for at least 10-12 servings. Freeze half for later or invite friends over.
Nutrition
Calories: 201kcal | Carbohydrates: 39g | Protein: 10g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 2537mg | Potassium: 782mg | Fiber: 8g | Sugar: 7g | Vitamin A: 5860IU | Vitamin C: 12.9mg | Calcium: 157mg | Iron: 4.9mg
Tried this recipe?Let us know how it was!
Leave a Comment