Bean Stew with Potato, Carrot and Celery

Ingredients

• Beans3/4 cup (150 g)
• Potato1/2 medium (90 g)
• Carrot1/2 medium (30 g)
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Celery1 stalk (40 g)
• Vegetable Broth1/2 cup (120 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans.

2. 2

   Step 2

   Wash and peel the potato and carrot. Dice the potato and thinly slice the carrot.

3. 3

   Step 3

   Chop the onion with the garlic and slice the celery.

4. 4

   Step 4

   In a pot over medium heat, heat the oil and stir-fry the onion for 5 minutes.

5. 5

   Step 5

   Next, add the rest of the vegetables together with the potato and cook for 4 minutes. Add the broth.

6. 6

   Step 6

   Once it boils, cover and cook over low heat for 12 minutes. If you wish, you can add oregano and/or bay leaf.

7. 7

   Step 7

   Add the cooked beans, season to taste with salt and pepper and continue cooking for 2 more minutes.

8. 8

   Step 8

   Remove the bean and vegetable stew from the heat and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Bean Stew with Potato, Carrot and Celery can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.