Vegetable Bean Stew

This hearty Vegetable Bean Stew is a healthy main dish for hearty appetites. It’s packed with flavor, and it's even better the second day.

• 1 tbsp olive oil

• 1 large onion, finely chopped

• 2 garlic cloves, crushed

• 2 large carrots, chopped

• 2 celery stalks, sliced

• 2 small red potatoes, peeled and cubed

• 1 small yellow or green pepper, chopped

• 1 cup sliced cremini mushrooms

• 1 tsp cumin

• 1 tbsp chili powder

• 1 1/2 cups vegetable broth

• 1 15-ounce can crushed tomatoes

• 1 15-ounce can reduced sodium black beans, rinsed and drained

• 1 15-ounce can white beans, rinsed and drained

• 1 zucchini, sliced

In a large Dutch oven, heat oil over medium heat. Cook onion, garlic, carrots, celery, potato cubes and pepper until onion has softened, about 3-4 minutes. Stir in mushrooms, cumin and chili powder.

Add broth and tomatoes. Bring to a boil, then cover and simmer for 20 minutes. Stir in beans and sliced zucchini. Cook uncovered for 10 minutes. Serve over brown rice or with some crusty whole grain bread for a filling supper. Serves 6-8

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