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Winter Bean and Vegetable Stew Recipe

Winter Bean and Vegetable Stew Recipe

6 servings



1 cup each: chopped onion, cubed peeled Idaho potato and sweet potato

1/2 cup each: sliced carrot, parsnip, chopped green bell pepper

2 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon flour

1 1/2 cups reduced-sodium vegetable broth

1 can black beans, rinsed, drained

1 can baby lima beans, rinsed, drained

1 large tomato, cut into wedges

3/4 teaspoon dried sage leaves

Salt and pepper, to taste



Sauté vegetables and garlic in oil in large saucepan 5 minutes, stir in flour and cook 1 minute. Add remaining ingredients, except salt and pepper, and heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, 15 to 20 minutes, season to taste with salt and pepper.

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