White Bean Stew
- 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
- 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.
Serving size: ⅔ cup Sodium: 44 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/seafood/green-chili-shrimp-broccoli-2/
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