White bean stew is a hearty, chunky, low-sodium vegetable main dish.
White Bean Stew
Serves: 14
Ingredients
- ½ cup onion, chopped
- 2 celery ribs, sliced
- 1 cup carrots, sliced
- 2 cloves garlic, minced
- 1 can no-salt diced tomatoes
- 6 mushrooms, sliced
- 3 cups no-salt white northern beans or other white bean, cooked (this is 2 15-oz cans, rinsed and drained)
- 1 Tbsp lemon
- 1 cup no salt vegetable stock or chicken stock
- 2 tsp dried chopped cilantro
- Dash of red pepper sauce (to taste)
- 1½ tsp dried chopped basil
- 1 Tbsp dried oregano
- small can no-salt tomato sauce
- ¼ cup olive oil
- 1 tsp Mrs Dash Original Seasoning blend
Instructions
- Heat a large sauce pan to medium high and add the olive oil. Saute the onion, celery, carrots, and garlic in the oil until tender. Add the remaining ingredients. Bring to a boil. Reduce heat and simmer 45 minutes to 1 hour.
Nutrition Information
Serving size: ⅔ cup Sodium: 44 mg. Note that sodium percentages depend on which daily reference you use. The estimated 44 mg of sodium per serving implies that one serving of this recipe provides:
– 2% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 3% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 4% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
