- Prep-time: / Ready In:
- Makes 10 to 12 cups
- Serving size: 1⅔ cups
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Creamy, tender, cooked-from-scratch lima beans are a real treat in this chunky vegan stew. Bursting with fall spices and rich tomato flavors, this dish is worthy of a vegan Thanksgiving spread but delicious anytime you're craving a big bowl of warm, comforting goodness.
*NOTE: If you’d rather use canned beans, you will need three 15-ounce cans, rinsed and drained, and 4 cups of water. Skip Step 2, and add the beans in Step 3.
Ingredients
- 1 small potato, cut into ½-inch dice (about 1½ cups)
- 1 medium onion, cut into ½-inch dice (2 cups)
- 1 cup mushrooms, cut into ½-inch dice
- 1 medium carrot, peeled and cut into ½-inch dice (½ cup)
- 1 stalk celery, cut into ½-inch dice
- 2 tablespoons fresh garlic, minced
- 1½ cups dry lima beans or other large, white beans such as gigantes*
- 1 star anise
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground black pepper
- 1 (28-ounce) can diced tomatoes with their juice
- 2 tablespoons lemon juice
- 1 tablespoon tomato paste
- 1 tablespoon finely chopped fresh parsley
- Sea salt
Instructions
- In a sauté pan, combine the potato, onion, mushrooms, carrot, celery, garlic, star anise, nutmeg, allspice, cinnamon, pepper, and ¼ cup water; sauté for 10 minutes over medium heat, stirring occasionally until the onions are translucent. Add water 1 to 2 tablespoons at a time if needed to prevent vegetables from sticking to the pan.
- Add the beans and 7 cups water, and bring the liquid to a boil. Reduce to a simmer, cover pan, and cook for 60 minutes or until beans are tender. Stir occasionally.
- Remove and discard the star anise. Add the tomatoes, lemon juice, tomato paste, and parsley. Season with salt and pepper. Taste and adjust seasoning. Cook for 5 to 7 minutes to bring to a boil and merge the flavors.
Nutritional Information:
Per serving (1⅔ cups): 367 calories, 71 g carbohydrates, 21.5 g protein, 1.2 g total fat, 0.3 g saturated fat, 0 g cholesterol, 251 mg sodium, 21.6 g fiber, 13.1 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (6)
(5 from 4 votes)Looks excellent
Love the flavors! First time we’ve used star anise and it leaves a wonderful, subtle licorice flavor to the stew.
I love store anise! Try in a pot of oatmeal! It just elevates the flavor!
I’m not vegan and I often times feel vegan recipes leave something to be desired but not with this one! I think I ended up putting a little more lemon than the recipe called for but other than that followed the recipe to a T and it’s absolutely delicious. So flavorful and hearty. Not overly salty like most soups. Will definitely make again!
Very flavorful- delicious!
I made this for friends on a movie night. It was a hit.