Healthly Crock Pot Vegan Great Northern Bean Stew Food
GREAT NORTHERN BEAN STEW
It seems like this family favorite recipe came from an old Pillsbury Bake-Off Cookbook, but I'm not certain. I only know that we enjoy this quick-to-make and delicious stew often on brisk fall and winter evenings.
Provided by Debs Recipes
Categories Stew
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook sausage in heavy stockpot; add onions and carrots when sausage is half-cooked; cook and stir until sausage is done; drain fat from pot.
- Add all remaining ingredients and bring to boil; reduce heat, cover, and simmer 15 minutes until vegetables are tender; add up to 1 cup of water until stew is desired consistency; heat through and serve.
Nutrition Facts : Calories 354.1, Fat 20.7, SaturatedFat 6.8, Cholesterol 54.5, Sodium 706.1, Carbohydrate 25.1, Fiber 7.2, Sugar 8.6, Protein 18
GREAT NORTHERN BEAN STEW
Found this in a Taste of Home Magazine Oct/Nov 2004 Issue My family loves this dish, especially in the winter time. Great comfort food
Provided by Acountkel
Categories Stew
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink. Drain.
- Add the next 11 ingredients. Bring to boil.
- Reduce heat, co er and simmer 50-60 minutes or until vegies are tender.
- Stir in parsley.
- Cook 5 minutes longer.
Nutrition Facts : Calories 311.1, Fat 14.6, SaturatedFat 3.9, Cholesterol 55.2, Sodium 885.1, Carbohydrate 28.6, Fiber 7.4, Sugar 10, Protein 17.9
THICK, HEARTY ROOT VEGETABLE VEGAN STEW
Trying to stay away from meat products, I always missed the thick and creamy "comfort foods" - this recipe is the first time my family felt the comfort food satisfaction from a vegan recipe, also without the nightshades (important in our house). It's a lot of chopping, but for me that goes along with comfort food. Hope it makes someone's chilly night more cozy!
Provided by lsferlazza
Categories Stew
Time 2h
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Peel all vegetables before starting recipe, putting shavings in a stock pot with 6c water and some salt-to-taste to make the stock (or use your stock of choice).
- Once the peeling is done, chop vegetables in order of need, which should kindof work with the cooking times. Heat oil in a large soup pan. add onions, carrots and celery. Cook at medium high heat for at least 10 minutes, stirring regularly.
- Add mushrooms. Cook another 10-20 minutes, stirring regularly. At the height of the mushrooms' releasing their moisture, add almond flour and cook 2-3 more minutes.
- Stir in cubed root vegetables, enough stock to cover them, herbs and salt. Bring to boil, reduce heat, cover and simmer 30 minutes.
- Remove herb stems and bay leaf. Immersion blender for about 30 seconds (or take out 2 cups and use the blender). Taste test to adjust salt. Add swiss chard and white pepper to taste. simmer 10-20 minutes more.
- If you're not vegan, my husband loves adding parmesan cheese to the final product. He also adores swiss chard stems washed, cut, tossed in oil, sprinkled with parmesan and baked at 400 for 15-20 minutes.
Nutrition Facts : Calories 137.3, Fat 4.7, SaturatedFat 0.6, Sodium 856.9, Carbohydrate 22.4, Fiber 6.6, Sugar 12.5, Protein 4.1
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