Golden Bean Stew
Serves: 6-8
Prep Time: 25 min
Cook Time: 50 min
Ingredients
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
Directions
1
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.
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