Bean Stew

Dr John Mcdougall is one of my inspirations. In case you have never heard of him, look here: 

http://www.drmcdougall.com

If you want to lose weight and feel amazing, try this program. And no, I am not affiliated with him and I was not paid to say that. :) 

But I digress. 

There is one recipe that he posts in his 10-day intensive program that is incredible. 

It is so, so good. 

While I was eating this stew, I had deja vu. I couldn't tell what it was, but something in the flavor combinations was very happy. I would have never thought to put hummus and tomato sauce in soup, but this flavor combination is magical!


I hope you enjoy this recipe as much as I did.

Bean Stew

Preparation Time: 25 minutes Cooking Time: 60 minutes Servings: 6

3 cups vegetable broth 1 onion, chopped

2 stalks celery, chopped 2 carrots, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

3 cloves garlic, minced

2 cups baby potatoes, chunked

2 15-ounce cans white cannellini beans, drained and rinsed 

1 8-ounce can tomato sauce

11⁄2 cups prepared hummus

11⁄2 tablespoons parsley flakes

11⁄2 tablespoons soy sauce

1 teaspoon basil

1⁄2 teaspoon oregano

1⁄2 teaspoon smoked paprika

1/8 to 1⁄4 teaspoon crushed red pepper 1⁄2 cup cooked quinoa.

11⁄2 cups thinly sliced fresh spinach

Place 1⁄2 cup of the broth in a large pot. Add onion, celery, carrot, bell pepper, and garlic. Cook, stirring occasionally, for 10 minutes. Add remaining broth, potatoes, and beans. Bring to a boil, cover, reduce heat and cook for 30 minutes. Add tomato sauce, hummus, and seasonings. Cook an additional 10 minutes. Add cooked quinoa, mix well, and cook for 5 minutes. Sir in spinach and cook an additional 2 minutes.