Hearty vegetarian stew
1
Points®
Total time: 1 hr 10 min • Prep: 20 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, sliced
Carrots
1 medium, diced
Onion
1 medium, chopped
Garlic
3 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
Firm tofu
1½ cup(s), diced
Cilantro
1 Tbsp, fresh, chopped
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground
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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