Creole Lima Bean Stew

Prep Time: 45 Minutes

Cook Time: 35 Minutes

Ready In: 80 Minutes

Servings: 8

In 'Vegan Soups and Hearty Stews for All Seasons' by Nava Atlas

Ingredients:

1 tablespoon olive oil

1 large onion, quartered and thinly sliced

3 celery, stalks thinly sliced

1 large green bell peppers or 1 large red bell pepper, diced

2 tablespoons unbleached white flour

2 cups water

2 (10 ounce) packages frozen baby lima beans, thawed

1 (16 ounce) can red kidney beans, drained and rinsed

1 (28 ounce) can salt-free diced tomatoes, undrained

2 teaspoons salt-free seasoning (mrs. dash salt-free table blend or mccormick seasonings)

2 bay leaves

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/4 teaspoon dried red pepper flakes

salt

freshly ground black pepper

1/4-1/2 cup chopped fresh parsley

hot cooked rice (optional)

Directions:

1. Heat the oil in a big soup pot; add in onion; saute over medium heat until translucent.
2. Add in celery and bell pepper; saute another 5 minutes.
3. Slowly sprinkle in the flour and stir until well integrated with the vegetables, then stir in the water.
4. Add in the next 8 ingredients (lima beans through red pepper flakes); bring to a rapid simmer, then decrease heat; cover and simmer gently for 30-35 minutes.
5. Season with salt and pepper, then stir in the parsley.
6. Add a small amount of water if needed, but let the stew remain thick.
7. Adjust the other seasonings if needed; discard bay leaves.
8. Serve in bowls over hot cooked rice.

By RecipeOfHealth.com