Easy White Bean Stew

Source: Fabulous Beans by Barb Bloomfield

• Serves 6 - This recipe is perfect to use up some leftover beans!

• 2 cups vegetable stock or water

• 1 cup carrots, chopped

• 2 potatoes, cubed

• 1 bay leaf

• 3 cloves garlic, minced

• 1 cup onions, chopped

• 1 cup mushrooms, chopped in half

• 1 cup peppers, chopped (hot or mild, your choice)

• 2 cups cabbage, sliced

• coconut oil for saute

• 2 cups cooked white beans (or any bean you have)

• 1 Tbsp lemon juice

• 1 tsp thyme

• 1 Tbsp chervil

• Recommended: 1 tsp oregano, 1 tsp rosemary, 1/2 cup barley

• ½ tsp salt

• pepper to taste

NOTE: In our Sunday potluck version Hari Dev added both rosemary and oregano. These spices gave it a ‘Greek’ flavor! At home, Shakta adds a ½ cup of barley as well. Talk about a comfort food … mmm, mmm!

1. In a soup pot, bring the stock to a boil, add the carrots, potatoes and bay leaf and simmer for 5-10 minutes.

2. While the stock is simmering, saute the garlic, onions, mushrooms, peppers and cabbage in the oil in a medium skillet. Add to the soup pot when the cabbage is soft (about 5 minutes). Also add the spices now: thyme, chervil, oregano, and rosemary.

3. Stir in the beans (barley if using), lemon juice, salt and pepper; simmer for 5 minutes. Turn off the heat, cover and let sit for 20 minutes before serving.