Friday, April 6, 2012

Spinach Bean Stew

1 tbsp. olive oil
1 small sweet onion (chopped)
3 red potatoes (chopped)
1 package fresh sliced mushrooms
1 can black beans
1 can navy beans
1/2 tsp dried thyme
2 tbsp. tomato paste
2 cups water
1 package baby spinach (stems chopped off)
Crumbled feta cheese to top

These potato cleaning gloves are the best!


1.  In a large pot heat oil over medium heat.

2.  Add in chopped onions and potatoes.  Cook for about 8-10 minutes, stirring occasionally.

3.  Add in mushrooms, and thyme.  Continue to cook for about 10 more minutes.

4.  Add in tomato paste and 2 cups water.  Cover and continue to cook for about 8 minutes.

5.  Add in navy beans and black beans (remember to drain and rinse them first). Cook for about 5 more minutes.

6.  Add in the spinach, about half the package at a time.  Stir until the spinach has wilted, then add in the rest.  Cook for 5 more minutes.

7.  Top soup with crumbled feta cheese

~Eat Well and Be Happy~

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