Slow Cooker Vegan White Bean Stew
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 10
- ground black pepper to taste
- 1 bay leaf
- 1 onion, diced
- 3 large celery stalks diced
- 10-12 cups water
- 2 large carrots peeled and diced
- 2 lbs. white beans
- 3 cloves garlic minced or chopped
- 1 tsp. each: dried rosemary thyme, oregano
- 2 tbsp. salt (according to taste can start with 1 tablespoon and add more at end if needed)
- 1 large can (28 ounces) diced tomatoes (i like muir glen organ
- 5-6 cups (or more) roughly chopped leafy greens (spinach chard, kale)
- rice polenta or bread for serving
- Carbohydrate 56.6348892298 g
- Cholesterol 0 mg
- Fat 0.838925629 g
- Fiber 14.5031783726527 g
- Protein 21.4595968764 g
- Saturated Fat 0.21224325806 g
- Serving Size 1 1 -12 serving (126g)
- Sodium 39.81616084 mg
- Sugar 42.1317108571473 g
- Trans Fat 0.18880790482 g
- Calories 311 calories
Sort through and rinse beans several times in cool water. Add to the slow cooker along with the diced carrots, celery, onions, garlic, bay leaf and dried herbs. Add the water. (Use less for a thicker stew, more for more of a soup.) Cover and cook on high for 3 hours, or low for 6 hours. Remove lid from slow cooker and add the salt and pepper, and diced tomatoes. Let cook for another 1-1½ hours, or until beans are very soft. (If they are already soft after the initial cooking time, different kinds of beans may vary in cooking time, then add the tomatoes and greens and serve immediately.) Before serving, stir in the chopped greens.Serve over hot cooked rice, polenta, or with bread.Makes a lot--enough for at least 10-12 servings. Freeze half for later or invite friends over.
