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Nutritional Info
  • 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

View full nutritional breakdown of Hearty Black Bean Stew with Winter Vegetables calories by ingredient
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Hearty Black Bean Stew with Winter Vegetables

Submitted by: LSDALOIA

Introduction

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. 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.
Number of Servings: 6

Ingredients

    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

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Directions

1. Drain beans and discard water. If using canned beans, skip to step 3.
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.






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