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Little Lunches
Bean and Veggie Stew
Dinner

Bean and Veggie Stew

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Total time
50 min
Prep
Prep
5 min
Cook
Cook
45 min
servings
Servings
5
cuisine
Cuisine
American
age_category
Age Category
1y and up
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Dietary Restrictions

Vegetarian
Dairy-free
Egg-free
Peanut-free
Tree-nut-free
Shellfish-free
Soy-Free
Pork-Free
Red meat-free
Sesame-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

Directions

Step 1
In a large saucepan, saute onions in oil until tender, about 6 minutes; add the garlic, cook 1 minute longer.
Step 2
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

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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