Vegetable Bean Stew Recipe With Nutrition Data and Calorie Count

With absolutely no meat, this tastes amazing alone or served alongside rice. Use fresh ingredients!

Yields:

15 servings

Meal Type:

Soup
Main Dish
Side Dish
Lunch

Rating:

Ingredients

Directions

Coarsely chop onion and mushrooms, mince the garlic. Set aside. Coarsely chop the celery, peel and chop the carrots, and wash (leave the skin on) and chop the red potatoes. Set aside.
In a large frying pan over high flame, heat olive oil. Reduce flame to medium and sauté onions, garlic, and mushrooms with a bit of salt until onion becomes translucent, stirring occasionally. Do not burn the garlic!
Add in parsley, ground cumin, red pepper flakes, and black pepper. Mix thoroughly and let cook for another 10 to 15 minutes covered stirring occasionally. Move pan off the burner and keep covered.
In a large sauce pot, combine tomato sauce, diced tomatoes, salt and water. Place over high flame and bring to a rolling boil, stirring occasionally.
Add the carrots, celery, red potatoes, lentils, basil and sugar to the sauce, along with the contents of the frying pan. Mix thoroughly.
Reduce heat to medium/low and simmer covered for 2.5 hours stirring once every 15 to 20 minutes.
Remove pot from heat and add cornstarch slowly while stirring to prevent clumping. Serve hot.

Nutrition Facts

Serving Size 1 serving

Calories

Amount Per Serving 201

% Daily Value*

Nutrition summary:

There are 201 calories in 1 serving of Vegetable Bean Stew.

How long would it take to burn off 201 KCal?
Basketball	20 minutes
Cycling (10 MPH)	28 minutes
Jogging	16 minutes
Running	13 minutes
Swimming (crawl, moderate pace)	20 minutes
Walking	23 minutes
Weight Training	23 minutes
Values estimated based on person weighing 160 lbs.