Hearty vegetarian stew
1
Point(s)
Total Time
1 hr 3 min
Prep
13 min
Cook
50 min
Serves
4
Difficulty
Easy
Two kinds of beans, tofu, and plenty of vegetables make this a satisfying meal in a bowl—whether you’re an occasional or a full-time vegetarian. We use canned red kidney and white beans, but you can also use any variety of beans and combination you prefer. Black beans, pinto beans, chickpeas, and Great Northern beans would all be delicious. Firm tofu absorbs flavors well. To give the tofu more of a bite, sauté it in a skillet coated with cooking spray until browned before stirring it into the pot. Like many stews, this one is even better the next day.
Ingredients
Olive oil
2 tsp
Uncooked celery
2 rib(s), medium, sliced
Uncooked carrot(s)
1 medium, diced
Uncooked onion(s)
1 medium, chopped
Garlic
3 medium clove(s), minced
Canned diced tomatoes
14½ oz
Canned kidney beans
1 cup(s), rinsed and drained
Canned white beans
1 cup(s), small variety, rinsed and drained
Vegetable broth
½ cup(s), reduced-sodium
Low-fat tofu
1¼ cup(s), firm variety, diced
Cilantro
1 Tbsp, fresh, chopped
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground