Hearty Stew

Hearty Stew Recipe

No Photo

Have you made this?

 Share your own photo!

Kitchen Crew


☆☆☆☆☆ 0 votes


1/2 c
garbanzo beans, dry
1/2 c
kidney beans, dry
2 qt
1 large
onion, sliced
garlic cloves, crushed
2 Tbsp
soy sauce, low sodium
2 tsp
curry powder
parsnips, scrubbed and sliced
carrots, peeled and sliced
zucchini, trimmed and cut in 1" pieces
1/2 c
macaroni, whole wheat
1/4 c
bulgur, uncooked
1 Tbsp
lemon juice
2 c
fresh spinach


1Preparation Time: 4:30 Soak both types of beans overnight in a pan filled with water, just covering the beans.
2Canned beans do not work in this dish.
3The cooking liquid from the dry beans makes a rich, flavorful stock which makes for the base of the stew.
4Place the beans in a large pot with the water.
5Soak overnight, or bring to a boil, cook for 2 minutes, turn off heat, and let rest for 1 hour.
6Then add the onion, garlic, soy sauce, and curry powder.
7Bring to a boil, reduce heat, and cook for 2 hours.
8Meanwhile, prepare the rest of the vegetables and set aside.
9Place the parsnips in a small amount of water in a small saucepan.
10Cook until soft, about 15 minutes.
12Place in a blender or food processor and process until smooth.
13When beans are almost tender, add the pureed parsnips and the carrots and zucchini.
14Cook for 30 minutes, then add the pasta and bulgur.
15Cook an additional 15 minutes.
16Stir in the lemon juice and spinach and cook about 5 minutes.
17Serve at once.

About Hearty Stew

Course/Dish: Bean Soups, Vegetable Soup
Other Tag: Quick & Easy