Sherri's Hot Pot StewSubmitted by: FRANKLIM
IntroductionThis is a great hearty vegetarian bean stew - great with crusty bread! This is a great hearty vegetarian bean stew - great with crusty bread!
1 large onion, chopped
3 cloves garlic, minced
Olive oil spray
1/2 cup water
3 cans of your favorite beans. I use Kidney, Black, and Chickpeas for color
2 15 oz cans chopped tomatoes
2 small cans tomato sauce
Add all of your canned goods - for a soupier stew, don't drain the beans. For a heartier stew, drain the beans before adding. Cook over medium heat for 40 minutes or until beans are tender. Add a few drops tobasco sauce for flavor.
Serving size is about 1 cup
Number of Servings: 10
Recipe submitted by SparkPeople user FRANKLIM.
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A great soup, & easy to make - I'm kind of obsessed with fiber and veggies, so I added carrots, celery, peppers, corn, & a 1/4 cup each of brown rice & barley. The above suggested additions of chili powder and cajun seasonings were tasty, too! Yummy & healthy - definitely going into my recipe file! - 2/22/09
Absolutely delicious! My husband made this for us last night and I'm having it again this afternoon for lunch. I just froze the remainder for a future yummy meal. It was relatively quick and easy to prepare and bonus that it's vegetarian and high in fiber. Thanks so much for sharing this recipe! - 8/14/07
This is Sherri! I didn't know my sister was going to put this up! Don't think 'Chili' when you read this - it ain't! It has it's own awesome flavor. Oh - & I never keep the juice from the beans to put in the stew. I want the soup to be as thick as I can make it! Make salad to go with it & the bread. - 7/18/07