Farm Stand Stew

Name: Farm Stand Stew
Cook time: 6 h
Total time: 6 h
Ingredients: 2 tablespoons soy sauce; ¼ cup dry white wine; 3 cups vegetable broth; 2 small zucchini, cut into ½-inch pieces; 1 bay leaf; 1 teaspoon dried marjoram or thyme; 1 teaspoon dried marjoram or thyme; 1 teaspoon dried basil; ¼ cup chopped fresh flat-leaf parsley or basil; 1 large ripe tomato, cut into 1-inch dice; Salt and freshly ground black pepper; Salt and freshly ground black pepper; ¼ cup chopped fresh flat-leaf parsley or basil; 3 cups cooked cannellini or other white beans or 2 (15-ounce) cans beans, rinsed and drained; 1 medium-size fennel bulb, trimmed and coarsely chopped; 3 cups cooked cannellini or other white beans or 2 (15-ounce) cans beans, rinsed and drained; 3 cups cooked cannellini or other white beans or 2 (15-ounce) cans beans, rinsed and drained; 1 medium-size carrot, thinly sliced; 1 small red or yellow bell pepper, seeded and chopped; 8 ounces small red or white potatoes, scrubbed and left whole if about 1 inch in diameter, halved or quartered if larger; 4 ounces green beans, cut into 1-inch pieces; 2 teaspoons olive oil (optional); 3 garlic cloves, minced; 1 large red onion, chopped

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
6 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

Mix and match vegetables—for example, if you don’t like fennel, leave it out and add more green beans, or include some bok choy or kale, or maybe some fresh corn kernels. If adding a more delicate vegetable, such as a leafy green or corn, add it about 1 hour before serving time so that it doesn’t overcook. For soy-free, omit the soy sauce and use a soy-free sauce (purchased or homemade) or add some soy-free vegetable broth base or additional salt.

Ingredients

Stew
Gluten-free
Vegan

Ingredients

Method