Vegetarian Stew

Vegetarian Stew

Prep Time20 mins
Total Time20 mins
Servings: 16


  • 1 Cup Mixed beans
  • 2 Tab olive oil
  • 1 Lg Onion, peeled and thinly sliced
  • 4 Lg Garlic cloves, minced
  • 1 Med Green capsicum, seeded and coarsely chopped
  • 1 Cup Green cabbage, coarsely chopped
  • 1/2 Cup Diced potatoes , leave the skin on
  • 400 Grams Tinned Tomatoes, including liquid
  • 1 Tab Chili Powder, adjust to taste
  • 1/2 tsp Ground cumin
  • 1/2 Cup Uncooked brown rice
  • 4 Cup Vegetable stock


  • Wash mixed beans beans well, removing any pebbles or misshapen beans. Place in a large bowl and cover with cold water. Let beans soak overnight, then drain the water.
  • Rinse well and set aside.
  • In a large Dutch oven over medium-high heat, heat oil and sautĂ© onion and garlic until onion is soft, about 3 to 5 minutes.
  • Add capsicum, cabbage, potatoes, tomatoes with liquid, chili powder and cumin. Continue cooking, stirring frequently, for 3 minutes.
  • Add rice, stock and beans.
  • Cover and cook on low heat for 2 hours on stovetop or transfer to a slow cooker and cook for 6-8 hours on low. Stew should become thick and beans and rice are tender.
  • Season with salt and pepper to taste.
  • Serve with a dollop of sour cream and crusty bread or on its own…. Up to you!