Hearty Black Bean Stew with Winter Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup dried black beans, soaked overnight6 c. beef (or chicken or vegetable) stock2 bay leaves1 large onion, peeled and diced2 cloved garlic, peeled and minced1 medium celery root, peeled and chopped into 1-inch cubes2 large carrots, cut into 1-inch rounds1 large parsnip, cut into 1-inch rounds2 medium-size Yukon Gold potatoes, washed but unpeeled and cut into 1-inch cubes2 heaping Tbsp fresh cilantro, mincedGround black pepper to taste
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.
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.
Nutritional Info 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
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