Dinner

Bean and Veggie Stew

Name: Bean and Veggie Stew
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 5
Cuisine: American
Ingredients: 1 1/2 onion; 1 Tablespoon olive oil; 4 garlic; 28 Ounce diced tomatoes; 3 carrot; 3 celery; 1 1/4 Cup low sodium vegetable broth; 1 Tablespoon worcestershire sauce; 16 Ounce canned red kidney beans; 15 Ounce pinto beans; 15 Ounce canned black beans low sodium; 6 Ounce tomato paste; 1 Tablespoon chili powder; 1 Teaspoon cumin; 1/4 Teaspoon salt; 1/4 Teaspoon black pepper; 1 Tablespoon cilantro

Rating

Cuisine

American

Age Category

1y and up

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Total time:	Prep:	Cook:	Servings:
50 min	5 min	45 min	5

Dietary Restrictions

VegetarianDairy-freeEgg-freePeanut-freeTree-nut-freeShellfish-freeSoy-FreePork-FreeRed meat-freeSesame-Free

Ingredients

1 1/2 onion
1 Tablespoon olive oil
4 garlic
28 Ounce diced tomatoes
3 carrot
3 celery
1 1/4 Cup low sodium vegetable broth
1 Tablespoon worcestershire sauce
16 Ounce canned red kidney beans
15 Ounce pinto beans
15 Ounce canned black beans low sodium
6 Ounce tomato paste
1 Tablespoon chili powder
1 Teaspoon cumin
1/4 Teaspoon salt
1/4 Teaspoon black pepper
1 Tablespoon cilantro

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Directions

In a large saucepan, saute onions in oil until tender, about 6 minutes; add the garlic, cook 1 minute longer.
Add the tomatoes, carrots, celery, broth and worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

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Nutrition Facts per Serving

Nutrient	Amount
Calories	598 kcal
Fat	6 g
Carbohydrates	108 g
Protein	33 g
Fiber	30 g
Sugar	16 g
Sodium	1102 mg

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