Vegetarian

Vegan Kidney Bean Stew is for Dinner.

Vegan Kidney Bean Stew takes 20 minutes to prepare.

Vegan Kidney Bean Stew takes 360 minutes to cook.

Vegan Kidney Bean Stew makes 11 servings.

The ingredients for Vegan Kidney Bean Stew are:

Dry Kidney Beans 1 cup
Uncooked Brown Basmati Rice 1 cup
Carrots, raw 6, peeled and chopped into 1/2 dice
Potatoes, raw 6, cut into eighths or smaller
Cherry Tomatoes 1 pound, each tomato cut into fourths (you could sub crushed tomatoes 14.5 oz can)
Onion 1 large chopped
Garlic 3-4 cloves finely minced
Olive Oil 3 tbsp
Vegetable Broth 4 cups
Water 4 cups
Bay leaf (1-2 whole)
Archer Herbs de Provence 1-2 tbsp
Chili Powder 1-2 tbsp to taste
Sugar 1-2 tsp to taste
Salt 1-2 tsp to taste

Here is how you make Vegan Kidney Bean Stew:

Saute the chopped onion and garlic in the olive oil. After 3-4 minutes add the tomatoes and cook for another 3-4 minutes. In a large stock pot or a crock pot add the vegetable broth, water, dry kidney beans, uncooked rice, chopped carrots, diced potato, herbs, spices, salt, and sugar. Add the cooked vegetables and simmer for 4-5 hours in the stock pot or cook on low in the crock pot for 5-6 hours. Serving Size: Makes 11 1 cup servingsNumber of Servings: 11Recipe submitted by SparkPeople user DONNER1.

The nutritional information for Vegan Kidney Bean Stew is:

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 224.6

• Total Fat: 4.7 g
• Cholesterol: 0.1 mg
• Sodium: 800.5 mg
• Total Carbs: 42.2 g
• Dietary Fiber: 6.4 g
• Protein: 4.9 g

The dietary needs meet for Vegan Kidney Bean Stew is Vegan