Meatless Monday Recipe – White Bean and Root Vegetable Stew

11 Nov

Fall is here and there’s nothing like a healthy warm dish of stew to fill up your tummy and keep you feeling warm and satisfied.  I like all-in-one dishes cause they take up less cooking time in the kitchen.  The preparation may take you some time but it’s definitely worth it.  And don’t forget, just like with hearty soups, you can freeze stews in portions so that you can have them at a later date when you don’t feel like cooking!!  This dish is also a good way of getting your kids to eat those vegetables  they normally wouldn’t eat if you put them out on a separate dish on the dinner table – well at least I know mine won’t!


  • 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



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.

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 be soft and partially broken down and stew should be thick.

Add salt and lemon to taste. Garnish with fresh thyme just before serving.


Source:  Meatless Mondays website

Until next time,

Have a fit and fabulous day!



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