This hearty vegan winter stew is chock full of healthy, affordable vegetables and is perfect for those chilly days. If you have leftovers it makes a perfect lunch for the next day.
- 8 Cups water
- 3 russet potatoes, diced
- 1 can (14.5 ounces) diced tomato, undrained
- 1 Cup cannellini beans
- 2 onions, chopped
- 2 large carrots, 1/2" slices
- 3 celery stalks, chopped
- 1 teaspoon dill
- 2 Tablespoons vegetable broth powder
- 1 teaspoon marjoram
- 1 teaspoon thyme
- 1 bay leaf
- 1/2 Cup brown rice
- 2 handfuls of spinach, chopped
- salt and pepper to taste
Put water, potatoes, tomatoes, beans, onions, carrots, celery, dill, veggie broth powder, marjoram, thyme, and bay leaf in a large stock pot over high heat and bring to boil.
Stir in rice, cover, and decrease heat to low.
Cook for one hour, stirring occasionally.
Add chopped spinach for last 5 minutes.
Remove bay leaf and season with salt and pepper.
Cook on low for 3 hours.