Golden Bean Stew

Prep: 25 minutes Cook: 50 minutes



  • 3 cups vegetable broth
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 1/2 cups baby potatoes, cubed
  • 2 1/2 cups white beans, drained and rinsed
  • 1 8 oz. can tomato sauce
  • 1 8 oz. container hummus (store bought no-oil variety, or make your own)
  • 1 Tbsp parsley flakes
  • 1/2 tsp oregano
  • 1/8 tsp crushed red pepper
  • 1 cup fresh spinach, thinly sliced


Place 1/2 cup of the broth in a large pot. Add onion, celery, carrot, bell pepper, and garlic. Cook, stirring occasionally, for 10 minutes. Add remaining broth, potatoes, and beans. Bring to a boil, cover, reduce heat, and cook for 30 minutes. Add tomato sauce, hummus, and seasonings. Cook an additional 10 minutes. Stir in spinach and cook an additional 2 minutes.

Hint: Most natural food stores also sell prepared hummus. Or you can make your own by pureeing cooked garbanzo beans with a small amount of broth, garlic, and salt. If you are using canned beans in this recipe, be sure to rinse them before using. This may also be made with garbanzo beans instead of the white beans. If you can't find baby potatoes, use larger red potatoes and chop them into bite-sized pieces. If you want to use chard or kale instead of the spinach, it will need to cook about 5 additional minutes.