Roasted Red Pepper and White Bean Stew
A delicious vegetarian stew that will keep you warm and cozy
Servings 4 servings
Calories 164kcal
Ingredients
- ½ onion
- 1 tablespoon olive oil
- 1/3 cup soy crumbles
- 8 ounce tomato sauce or 6 ounces tomato paste
- 1/3 cup crushed tomatoes from a can
- ¾ cup vegetable broth
- 15 ounce can cannellini beans or any other white beans
- 2 roasted red peppers chopped (about 1 ½ cups)
- 1/3 cup frozen corn
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon smoked paprika
- dash red pepper flakes
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Fresh oregano for garnish if desired
Instructions
- Place onion half in a small microwavable bowl with a small amount of water, about 2 tablespoons. Cover the bowl with a plate set upside down over the bowl, and microwave 2-3 minutes until the onion is softened.
- In a stew pot, heat oil over medium-high heat. While oil heats, chop softened onion. Add chopped onion to stew pot, and cook about 7 minutes or until onion starts to brown. Add soy crumbles to pot, and continue to cook about 3 minutes more. Add tomato sauce or paste, crushed tomatoes, and broth, and cook an additional 3 minutes, scraping any browned bits off the bottom of the pan.
- Add remaining ingredients except fresh oregano to the pot, bring to a boil, reduce heat to low, and simmer 8 minutes. Taste for salt and pepper before serving. Garnish with fresh oregano if desired.
Nutrition
Calories: 164kcal | Carbohydrates: 28g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 1449mg | Potassium: 359mg | Fiber: 8g | Sugar: 4g | Vitamin A: 555IU | Vitamin C: 17mg | Calcium: 101mg | Iron: 4mg
