Cowboy Stew (Vegetarian)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 292.4
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 932.3 mg
  • Total Carbs: 50.3 g
  • Dietary Fiber: 13.4 g
  • Protein: 15.6 g

View full nutritional breakdown of Cowboy Stew (Vegetarian) calories by ingredient


Introduction

A remarkably delicious stew and very inexpensive. Top with grated parmesan cheese for an added measure of delish! A remarkably delicious stew and very inexpensive. Top with grated parmesan cheese for an added measure of delish!
Number of Servings: 6

Ingredients

    3 cups of cooked kidney beans
    1 cup chopped yellow onion
    1 Tbls canola oil
    4 cups sliced carrots
    2 cans (14.5 oz) chopped tomatoes with juice
    6 tsp (2 Tablespoons) Better than Bouillon Chicken Base
    4 cups (or more if you like) water
    1/2 cup TVP (Textured Vegetable Protein)
    2 tsp (or to taste) smoked paprika
    3 whole bay leaves (remove before serving)
    1 cup dry macaroni
    Grated Parmesan Cheese for garnish

Tips

The TVP adds a lot of protein to this stew and mimics the feel of ground cooked hamburger. It's important to find smoked paprika (we got ours at Costco)--it's what gives this stew it's amazing flavor.


Directions

Saute chopped onion in canola oil on medium heat until onion is translucent. Add a little water to keep from burning if necessary. Add carrots, tomatoes with juice, chicken base, water, TVP, smoked paprika and bay leaves. Simmer for 10 minutes. Add in beans and macaroni and simmer for another 5 to 10 minutes until the pasta is cooked al dente and the carrots are tender.

Serving Size: Makes about 6 two-cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user KAJ4HEALTH.