Mixed Beans and Root Vegetable Stew (Vegan)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 196.0
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 537.9 mg
- Total Carbs: 40.1 g
- Dietary Fiber: 11.6 g
- Protein: 9.9 g
View full nutritional breakdown of Mixed Beans and Root Vegetable Stew (Vegan) calories by ingredient
Introduction
Vegan root veggie soup Vegan root veggie soupNumber of Servings: 12
Ingredients
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1 medium (2-1/2" dia) Onions, raw
1 large Rutabagas
4 parsnip (9" long) Parsnips
1 large (7-1/4" to 8-1/2" long) Carrots, raw
2 serving Baby Bella Mushrooms (3 oz)
6 tsp Oregano, ground
6 cup Wegmans Low Sodium Vegetable Stock (by TOASTRUN)
6 serving Beans, Kidney beans dark red 3 serv can
2 cup Cannellini Beans White Kidney Beans Bushs
2 large whole (3" dia) Red Ripe Tomatoes
0.25 cup Tomato Paste
2 serving 1 Chipotle Pepper in 1 Tbsp Adobo Sauce (by SNAVELA1)
1 serving Bragg - Premium Nutritional Yeast Seasoning (1Tbsp/5g)
.25 tsp Cinnamon, ground
0.125 serving Lemon, fresh squeezed, juice of one whole lemon
2 tbsp Parsley, dried
Tips
This takes a bit of prep time but worth it.
Directions
Prep veggies before cooking.
Cook Onions, Mushrooms and root veggies first with oregano in 1/4 cup of water over medium heat. add in rest of ingredients and bring to boil. Simmer for 20 minutes. Remove peppers. Add lemon juice as garnish when serving.
Serving Size: Makes 12- 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user WALKIETALKIE.
Cook Onions, Mushrooms and root veggies first with oregano in 1/4 cup of water over medium heat. add in rest of ingredients and bring to boil. Simmer for 20 minutes. Remove peppers. Add lemon juice as garnish when serving.
Serving Size: Makes 12- 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user WALKIETALKIE.