Garden Vegetable Bean Stew

Name: Garden Vegetable Bean Stew
Ingredients: 2 tablespoons minced fresh Italian parsley or basil; 2 tablespoons minced fresh Italian parsley or basil; 2 cups vegetable broth; 1½ cups fresh or frozen shelled edamame or baby lima beans; 1 teaspoon salt; 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained; ½ teaspoon dried marjoram; 1 teaspoon dried basil; 1 large tomato, chopped; ½ teaspoon dried oregano; 1 jalapeño chile, seeded and minced; 2 small zucchini, diced; 1 celery rib, chopped; 3 garlic cloves, minced; 1½ cups fresh or frozen shelled edamame or baby lima beans; 1½ cups fresh or frozen shelled edamame or baby lima beans; 1½ cups fresh or frozen corn kernels; 1½ cups fresh or frozen corn kernels; 1 tablespoon olive oil or ¼ cup water; 1 large red onion, chopped; 1 tablespoon olive oil or ¼ cup water; 1 small red or yellow bell pepper, seeded and diced; 1 small red or yellow bell pepper, seeded and diced; 1 large carrot, peeled and diced; 3 small new potatoes, quartered, or cut into ½-inch dice if larger

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

This stew relies on a cornucopia of fresh vegetables for its texture and flavor. It’s a great way to make sure everyone eats their vegetables. Vary the vegetables according to your taste—for soy-free, use lima beans instead of edamame.

Ingredients

1 tablespoon olive oil or ¼ cup water
1 large red onion

Vegan
Gluten-free

Method

Heat the oil or water in a large pot over medium heat. Add the onion, carrot, potatoes, bell pepper, celery, garlic, and jalapeño. Cover, and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes, adding a little water if the vegetables begin to stick. Stir in the zucchini, corn, edamame, broth, fire-roasted tomatoes with their juices, salt,