This easy and satisfying black bean and potato stew is ideal for lunch, especially if you’re a vegetarian. Meat-free meals are usually healthier than their meat-filled counterparts and even cheaper to make, but the biggest problem we have with a lot of them is that they aren’t filling. Well don’t worry about that, this recipe is so hearty and satisfying.
How To Make Black Bean Potato Stew
This vegetarian soup is a perfect mixture of healthy and filling stew that is best for cold days. Canned beans, potatoes, and carrots create a flavorful depth without the need for an all-day simmer.
Ingredients
- 1 cup baby carrots, sliced
- 1 onion, halved and cut into large pieces
- 6 large golden potatoes, peeled and cut into thick slices
- 1 can black beans, not drained
- 1 bay leaf
- ¾ tsp salt, or to taste
- ¼ tsp. black pepper
- ½ cup water
Instructions
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Place potatoes, carrots, and onions in bottom of crockpot.
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Sprinkle with salt and pepper.
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Pour in the black beans with the liquid from the can and then pour water on top of that.
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Add bay leaf.
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Cover and cook on high for 5 ½ to 6 hours.
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Open the lid and stir to distribute the sauce.
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Remove bay leaf before serving.
Nutrition
- Sugar: 5g
- :
- Calcium: 64mg
- Calories: 302kcal
- Carbohydrates: 65g
- Fat: 1g
- Fiber: 13g
- Iron: 4mg
- Potassium: 1411mg
- Protein: 11g
- Saturated Fat: 1g
- Sodium: 402mg
- Vitamin A: 4413IU
- Vitamin C: 53mg
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