Little Lunches

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Little Lunches
Bean and Veggie Stew
Dinner

Bean and Veggie Stew

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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