Vegetable Bean Stew

prep time:: 20 min
total time:: 40 min

Makes 6-8 servings

Alisa

This stew is really great for a cold winter day and served with some garlic bread, it made a nice lunch!

ingredients

1 TBS Olive Oil
1 Med onion chopped
2 cloves garlic, pressed
1.5 tsp Curry Powder
1.5 tsp Ground Cumin
1 Can Diced Tomatoes (I used organic)
1 Can reduced sodium chicken broth or veg broth (1 3/4 Cup)
1 Can Chickpeas, rinsed & drained (I used organic)
12 oz Carrots, peeled and chopped into 1 inch chunks
12 oz (2 med) Parsnips, peeled & cut into 1 inch chunks
1 Cup Water
1 Large Zucchini, cut into 1/2 inch chunks
1/4 Cup loosely packed fresh mint leaves, chopped

directions

Heat Olive Oil in a large stock pot and cook onion until tender. Add garlic, curry, & cumin. Cook for 30 seconds and add tomatoes, broth, beans, carrots, parsnips, and water. heat to boiling. Reduce heat to medium, cover and cook 10 minutes. Stir in zucchini, cover and cook another 10 minutes or until zucchini is soft. Remove from heat. Stir in mint and serve!

Source: yrush