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Hearty Vegetable Bean Stew
Source: dLife

This rich and hearty stew brings together beans, sweet potatoes, vegetables and a touch of seasoning.

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 163.4
Total Carbs 27.5 g
Dietary Fiber 9.8 g
Sugars 4.1 g
Total Fat 2.5 g
Saturated Fat 0.3 g
Unsaturated Fat 0.2 g
Potassium 160.1 mg
Protein 8.0 g
Sodium 196.8 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  extra virgin olive oil
1 each  yellow onion
1 each  chopped green bell peppers
1 each  large tomato
3 each  medium garlic cloves
1 each  bay leaves
2 cup  fat free reduced sodium chicken broth
1 each  sweet potatoes
3 cup  red kidney beans, canned and drained
0 1/4 tsp  salt
0 1/4 tsp  black pepper
2 tbsp  chopped parsley
  1. Heat the oil in a large pot over medium high heat. Stir in the onion and bell pepper and cook until softened, about 3 minutes.
  2. Add in the tomato, garlic, and bay leaf, simmering for 1 minute. Add in the broth and bring to a boil.
  3. Add in the sweet potato, lower heat, simmer, uncovered until the potato gets tender, about 5 minutes.
  4. Add in the beans and cook another 2 minutes. Season with salt and pepper, stir in cilantro. Throw out the bay leaf before serving.

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