One Pot Quick Vegetable And Navy Bean Stew Recipes

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MEDITERRANEAN VEGETABLE STEW WITH BEANS



Mediterranean Vegetable Stew with Beans image

This hearty, delicious Mediterranean Vegetable Stew with Beans, loosely based on ratatouille makes a fantastic vegetarian/vegan meal.

Provided by Monika Dabrowski

Categories     Dinner     Main

Time 45m

Number Of Ingredients 16

1 medium eggplant (cubed)
1 medium zucchini (cubed/cut into chunks)
1 red bell pepper (roughly chopped)
10.58 ounces butternut squash (peeled, cubed)
1 onion (finely chopped)
4 garlic cloves (finely chopped)
1x14.11oz can tomatoes
1x14.11oz can white kidney beans (or another white bean variety, including the water)
4 sun dried tomatoes (in oil, finely chopped)
3 tablespoons tomato puree
1 bay leaf
1 teaspoon each oregano and thyme
5 tablespoons white wine
3 tablespoons olive oil
⅘ cup vegetable stock (hot)
⅔ teaspoon coarse sea salt (plus pepper to taste)

Steps:

  • In a large pot heat up 3 tablespoons of the oil, add the garlic, onion and bay leaf and fry slowly for 3 minutes until softened. Add the wine, stir and cook for another minute. Add the eggplant and squash and cook for 5 minutes stirring often.
  • Add the beans (along with the water from the can), tomatoes, sun-dried tomatoes, tomato puree, herbs, stock and a little seasoning, stir, cover and simmer for 15 minutes.
  • Stir in the zucchini and pepper, cover and continue simmering for 15-20 more minutes or until all the vegetables are cooked through. Remove from the heat, adjust the seasoning as necessary and serve.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 38 g, Protein 10 g, Fat 8 g, SaturatedFat 1 g, Sodium 556 mg, Fiber 10 g, Sugar 11 g, Calories 253 kcal

NAVY BEAN SOUP I



Navy Bean Soup I image

A hearty soup that will warm you on a cold night.

Provided by ANGCHICK

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 4h25m

Yield 9

Number Of Ingredients 15

1 (16 ounce) package dried navy beans
6 cups water
1 (14.5 ounce) can diced tomatoes
1 onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
½ pound chopped ham
1 cube chicken bouillon
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley
2 teaspoons garlic powder
1 bay leaf
1 teaspoon salt
½ teaspoon ground black pepper
3 cups water

Steps:

  • Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
  • Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.

Nutrition Facts : Calories 235.5 calories, Carbohydrate 35.7 g, Cholesterol 14.9 mg, Fat 3.4 g, Fiber 13 g, Protein 16.1 g, SaturatedFat 1 g, Sodium 878.6 mg, Sugar 4.2 g

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