in Soup Recipes

Fiery vegetarian bean stew

updated

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Ingredients for 4 servings:

  • 1 can kidney beans, approx. 400 g
  • 1 can of white beans, approx. 800 g
  • 1 can tomato(s), chunky, approx. 400 g
  • 500 ml vegetable stock
  • 2 bell peppers, red
  • 1 large onion(s)
  • 2 cloves garlic
  • 2 tbsp balsamic vinegar
  • olive oil
  • salt and pepper
  • nutmeg
  • chili powder
  • 1 bay leaf

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Chop the onions, garlic, and bell peppers into small pieces. Sauté the onions and garlic in olive oil, add the bell peppers and beans, and deglaze with the chopped tomatoes and vegetable stock. Add balsamic vinegar and spices, if desired, and simmer for about 20 minutes over medium heat. Season to taste before serving. Serve with baguette. If desired, you can also add small diced potatoes as a garnish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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