Hearty vegetarian stew
5
Points®
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
Celery
2 rib(s), medium
Carrots
1 medium
Uncooked onion(s)
1 medium
Garlic
3 medium clove(s)
Canned diced tomatoes
14.5 oz
Canned kidney beans
1 cup(s)
Canned white beans
1 cup(s)
Vegetable broth
0.5 cup(s)
Low-fat tofu
1.25 cup(s)
Cilantro
1 Tbsp
Table salt
0.5 tsp
Black pepper
0.25 tsp
Instructions
1
Heat the oil in a large saucepan over medium heat. Add the celery, carrot, onion, and garlic; cook, stirring occasionally, until softened, about 10 minutes.
2
Stir in the tomatoes, kidney beans, white beans, and broth; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the flavors are blended, about 30 minutes. Add the tofu, cilantro, salt, and pepper; cook, stirring occasionally, until the tofu is heated through, about 5 minutes. Yields about 1 1⁄2 cups per serving.
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