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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 224.6
  • Total Fat: 4.7 g
  • Cholesterol: 0.1 mg
  • Sodium: 800.5 mg
  • Total Carbs: 42.2 g
  • Dietary Fiber: 6.4 g
  • Protein: 4.9 g

View full nutritional breakdown of Vegan Kidney Bean Stew calories by ingredient
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Vegan Kidney Bean Stew

Submitted by: DONNER1

Introduction

A savory, richly flavored vegetable stew. A savory, richly flavored vegetable stew.
Number of Servings: 11

Ingredients

    Dry Kidney Beans 1 cup
    Uncooked Brown Basmati Rice 1 cup
    Carrots, raw 6, peeled and chopped into 1/2 dice
    Potatoes, raw 6, cut into eighths or smaller
    Cherry Tomatoes 1 pound, each tomato cut into fourths (you could sub crushed tomatoes 14.5 oz can)
    Onion 1 large chopped
    Garlic 3-4 cloves finely minced
    Olive Oil 3 tbsp
    Vegetable Broth 4 cups
    Water 4 cups
    Bay leaf (1-2 whole)
    Archer Herbs de Provence 1-2 tbsp
    Chili Powder 1-2 tbsp to taste
    Sugar 1-2 tsp to taste
    Salt 1-2 tsp to taste

Tips

The broth is more flavorful if the lid is removed and the stew is allowed to cook down for the last hour of cooking. If using a crock pot, turn the heat to high to reduce the broth.


Directions

Saute the chopped onion and garlic in the olive oil. After 3-4 minutes add the tomatoes and cook for another 3-4 minutes. In a large stock pot or a crock pot add the vegetable broth, water, dry kidney beans, uncooked rice, chopped carrots, diced potato, herbs, spices, salt, and sugar. Add the cooked vegetables and simmer for 4-5 hours in the stock pot or cook on low in the crock pot for 5-6 hours.

Serving Size: Makes 11 1 cup servings

Number of Servings: 11

Recipe submitted by SparkPeople user DONNER1.






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