Vegetable Loaded Three Bean Stew

Thanks to my good friend, Joyce (one of the 8 Broads), I received the Anti-Inflammatory Eating book by Michelle Babb with lots of recipes. That’s the good news, and the dishes are helpful for diabetics like me.

However I do not live in a location with lots of organic choices, nor cutting edge ingredients. So I’ve made lots of changes to the recipe found in Babb’s book, and have adapted it to not only my taste but also to the ingredients that I can readily obtain. Enjoy this complete, healthy meal!


Servings: 6-8

1/2 cup navy beans
1/2 cup black beans
1/2 cup light red kidney beans
6 cups of vegetable broth
2 bay leaves
1 tablespoon coconut oil
1 large onion, diced
2 stalks celery, chopped
2 small zucchini, chopped
1 unpeeled sweet potato, washed and cut into bit-sized cubes
1 can fire roasted tomatoes
1 can yellow corn, drained and rinsed
4-ounce can diced green chilies
1/3 cup quinoa
2 cloves garlic, minced
2-3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon sea salt
1/4 teaspoon ground cinnamon

Grated Parmesan or cheddar cheese, optional
Pickled jalapeno slices, optional


In large pot or dutch oven, soak beans overnight with water covering the tops of the beans. The next morning, drain and rinse the beans.

Add the broth and bay leaves. Bring to a boil over medium-high heat, then reduce the heat and simmer for 90-120 minutes on low. If needed, add another cup or two of water if the stew gets too thick.

Melt the coconut oil in a 10-inch skillet, then add the onion and celery until translucent. Add the zucchini and saute for another 3 minutes. Set aside.

When the beans are tender, add the vegetables from the skillet. Add the quinoa, sweet potato, roasted tomatoes, corn, chilies, plus all of the spices to the pot of beans. Simmer for 45-60 minutes or until the sweet potato is tender.

Serve with artisan bread. We like topping the stew with a bit of cheese plus a few jalapenos for extra kick.

Lookout Point Inn
Kristie Rosset
Proud to be the Arkansas Broad

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