Yield:

6 servings

Ingredients:

 2   19-oz cans or 4 cups cooked beans (ANY 2 kinds) 
 1  c  water 
   or vegetable broth 
 2  md  Scrubbed potatoes, chopped 
 2  md  carrots, chopped 
 2  md  onions, chopped 
 2  c  Other vegetables, chopped (eg, turnip, 
    celery, kohlrabi) 
 2  ts  Tamari soy sauce 
 2   To 3 bay leaves 
 2  ts  Each thyme, marjoram, and garlic powder 
 1   To 2 tomatoes 
   or sweet red pepper, chopped (optional) 
 1/2  c  flour 
 3/4  c  water 
 1/2  c  Minced fresh parsley or frozen green peas salt 
   and pepper to taste 

Preparation for Low Fat and Healthy Two bean stew Recipe:

In large Dutch oven or heavy saucepan, place drained liquid from
beans. Set beans aside. Add water, cover and bring to boil. Add
vegetables, soy sauce and herbs. Cover, bring to boil, reduce heat
and simmer for about 8 minutes, or until veggies are still a little
crunchy. Add beans and tomatoes to cooked veggies. Cover, and bring
to boil. Combine flour and water in jar with tight fitting lid. Shake
well, then slowly add mixture to hot stew, stirring while it
thickens. Add parsley, reduce heat, and simmer for 3 to 4 minutes.
Adjust seasonings to taste.

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