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Meatless Monday: White Bean and Root Vegetable Stew

Fall is nearly upon us, and what better time of year for tasty soups? Plus with meatless options, you can enjoy a warm bowl of soup while also improving your health!

We spotted this recipe from Elliott Prag, Chef-Instructor at The Natural Gourmet Institute on Meatless Monday.

Learn more and find more recipes at Meatless Monday!

White Bean and Root Vegetable Stew

White Bean Stew


  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon caraway seeds
  • 1 teaspoon salt
  • 5 shallots, halved and peeled
  • 4 cloves garlic, peeled and smashed
  • 1 cup dry navy beans, soaked
  • 2 carrots, cut into bite-sized chunks
  • 1 pound butternut squash, peeled and cut into bite-sized chunks
  • 1/2 pound celery root, trimmed and cut into bite-sized chunks
  • 1 red pepper, large dice
  • 2 cups vegetable stock
  • salt to taste
  • juice of 1 lemon or to taste (optional)
  • 2 tablespoons chopped fresh thyme


  1. In 3-quart pot, heat oil over medium heat. Add caraway seeds, salt, shallots, and garlic. Sauté for 2 minutes. Add beans, carrots, squash, celery root, and red pepper. Sauté for 2 minutes more.
  2. Add vegetable stock and bring stew to boil. Reduce heat and simmer stew for 1 – 1 1/2 hours, stirring occasionally. Root vegetables and beans should soft and partially broken down and stew should be thick.
  3. Add salt and lemon to taste. Garnish with fresh thyme just before serving.

See the post and find more recipes on Meatless Monday!

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One thought on “Meatless Monday: White Bean and Root Vegetable Stew

  1. Pingback: Root vegetable stew | Wild Rarebit

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