- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 208.4
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 516.0 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 9.1 g
- Protein: 12.4 g
Hearty Black Bean Stew with Winter VegetablesSubmitted by: LSDALOIA
IntroductionAdapted from Women's Health Magazine. Use a can of black beans and make it on the stove, or use dried beans and get your crock pot out. Adapted from Women's Health Magazine. Use a can of black beans and make it on the stove, or use dried beans and get your crock pot out.
1 cup dried black beans, soaked overnight
6 c. beef (or chicken or vegetable) stock
2 bay leaves
1 large onion, peeled and diced
2 cloved garlic, peeled and minced
1 medium celery root, peeled and chopped into 1-inch cubes
2 large carrots, cut into 1-inch rounds
1 large parsnip, cut into 1-inch rounds
2 medium-size Yukon Gold potatoes, washed but unpeeled and cut into 1-inch cubes
2 heaping Tbsp fresh cilantro, minced
Ground black pepper to taste
2. In a stockpot on high heat, bring beans and stock to a boil. Skim off any foam that rises and discard. If using a crockpot, place beans and stock in crockpot and leave on high for 2 hours.
3. Add bay leaves, onion, garlic, celery root, carrots, parsnip, and potatoes. If using a stove, let soup return to a boil, then cover, reduce heat to low, and cook 45-50 minutes. If using a crockpot, switch to low and cook for 5-6 hours, or leave on high for 4 hours.
4. With strainer or slotted spoon, remove 2 cups of beans ad veggies from the pot and puree in a food processor or blender. Or, use an immersion blender and puree.
5. Pour puree back into soup. Add cilantro and pepper. Continue cooking for 20-30 minutes or until beans are soft and creamy.
Number of Servings: 6
Recipe submitted by SparkPeople user LSDALOIA.