Three Bean Stew

Name: Three Bean Stew Recipe
Yield: 6
Ingredients: 2 onions quartered; 4 garlic cloves minced; 1 tbsp olive oil; 3 carrots sliced thin; 3 celery stalks sliced thin; 4 cups diced tomatoes drained; 1.5 cups water; 1 tbsp Better Than Boullion Vegetable Base; 2 tsp worcestershire sauce; 1 6 oz can tomato paste; 1 tbsp chili powder; 1.75 cups canned kidney beans drained; 1.75 canned black beans drained; 1.75 canned garbanzo beans drained; 1/8 tsp black pepper; 1/8 tsp cracked red pepper (optional)

Number of Servings: 6

Ingredients

2 onions, quartered4 garlic cloves, minced,1 tbsp olive oil3 carrots, sliced thin3 celery stalks, sliced thin4 cups diced tomatoes, drained1.5 cups water1 tbsp Better Than Boullion Vegetable Base2 tsp worcestershire sauce1 6 oz can tomato paste1 tbsp chili powder1.75 cups canned kidney beans, drained1.75 canned black beans, drained1.75 canned garbanzo beans, drained1/8 tsp black pepper1/8 tsp cracked red pepper (optional)

Directions

Saute onions, garlic and celery in oil. Add tomatoes, carrots, water and boullion. Bring to a boil and than reduce heat. Cover and simmer 15 minutes. Add remaining ingredients. Cover and simmer for 30 more minutes.

Serving Size:�Makes 6 1-cup servings

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 331.6
Total Fat: 4.1 g
Cholesterol: 0.0 mg
Sodium: 1,213.1 mg
Total Carbs: 62.0 g
Dietary Fiber: 18.6 g
Protein: 15.8 g

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