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Mixed Beans and Root Vegetable Stew
FORKS OVER KNIVES19Ingredients
70Minutes
130Calories
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Ingredients
US|METRIC
10 SERVINGS
- 1 onion (cut into ¼-inch dice)
- 1 rutabaga (peeled and cut into ½-inch dice)
- 2 parsnips (peeled and cut into ½-inch dice)
- 1 carrot (peeled and cut into ½-inch dice)
- 5 oz. mushrooms (cut into ½-inch dice)
- 1 Tbsp. minced garlic
- 1 Tbsp. dried oregano
- 4 cups vegetable broth
- 30 oz. kidney beans (rinsed and drained)
- 15 oz. cannellini beans (rinsed and drained)
- 2 tomatoes (cut into ½-inch dice)
- 1/4 cup tomato paste
- 2 chipotle chilies (whole pods)
- 1 Tbsp. nutritional yeast
- 1/4 tsp. canela
- 1/4 cup lemon juice
- sea salt
- ground black pepper
- 2 Tbsp. parsley (finely chopped, divided)
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NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories130Calories from Fat10 |
| % DAILY VALUE |
| Total Fat1.5g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium540mg23% |
| Potassium770mg22% |
| Protein10g |
| Calories from Fat10 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber4g16% |
| Sugars8g |
| Vitamin A40% |
| Vitamin C100% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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