• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

HealthyHappyLife.com logo

  • about
  • RECIPES
  • LIFESTYLE
  • BLOGGING
  • VIDEO
  • SHOP
  • Cookbooks
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Lifestyle
  • My Books
  • Videos
  • About
  • holiday
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » recipes » soup » Snow Cap Bean Stew. Quinoa. Veggies. Herbs.

    by Kathy Patalsky · updated: Mar 23, 2020 · published: Aug 30, 2012 · About 4 minutes to read this article. Leave a Comment

    Snow Cap Bean Stew. Quinoa. Veggies. Herbs.


    This Snow Cap Bean Stew is hearty and comforting with its silky tomato broth – a hint of spiciness – tender quinoa, fragrant herbs and plenty of chunky veggies in each warm, delicious spoonful. Packed with nutrients and plenty of protein, fiber and antioxidants – this is a one-bowl-wonder meal. Serve with some crusty bread – warm and crispy from the oven – and dinner is done. (And leftover bliss is even better!)

    And you don’t have to use snow cap heirloom beans like I did – but if you can find them, they are quite a treat!..

    snow cap heirloom beans – from W&S.

    pretty pink + green chard..

    Snow Cap Beans. My recipes are very often inspired by ONE ingredient that catches my interest. Earlier this week, it was a simple block of tofu that inspired my Hasselback Tofu. And those Green Island Fritters were actually coconut-milk inspired. Today’s stew was snow cap bean inspired.

    ..These shiny caramel-colored beans each have a snowy white splash on their skin. Such a beautiful bean – and the texture and flavor does not disappoint. Snow cap beans are super creamy and almost melt i your mouth. Loved them.

    Quick version:
    you can use canned beans – any favorite variety. Just be sure to drain and rinse them well.

    Snow Caps in Summer? So what is with my snow-cap-bean-stew-in-late-summer thing? Well I’m hoping you remember this recipe when the first gust of chilly air or cool shower of rain sweeps through the skies. I know i sure will.

    Chopped chard to add to the hot soup to wilt..

    Snow Cap Bean Stew
    vegan, makes a big giant pot-ful. (About 20 cups+/-)

    1 cup dry snow cap beans + soaking water (use more beans for an even heartier stew)

    1/2 cup dry quinoa
    4 cups vegetable broth
    1-3 cups water (depending on how thick or brothy you’d like your stew – you could also add more veggie broth)
    2 15oz. cans fire-roasted & diced tomatoes
    4 cloves garlic, chopped
    1 small white onion, diced
    1 medium russett potato, peeled/diced
    2-3 cups chard, chopped (or add right before serving to wilt)
    3 stalks celery, chopped
    3 Tbsp apple cider vinegar
    1 bay leaf
    nutritional yeast to taste (optional – I add in about 1/2 cup to simmer, then more sprinkled over top stew when serving)
    1/2 cup flat leaf parsley, chopped
    1 tsp fresh thyme leaves
    1 cup mushrooms, sliced (any variety)
    4-6+ dashes cayenne
    olive oil (add a splash if you’d like)
    1/4 tsp pepper + salt to taste (salt stew after beans are cooked through)

    Directions:

    1. They day before you want to make your stew, you will need to start soaking those beans. Or use quick version with canned beans. To soak the beans, place them in a large bowl and fill with enough water to cover by a few inches. Soak overnight.

    2. Drain and rinse your soaked beans.

    3. Add the beans, vegetable broth and about one cup of water to your large soup pot. Bring to a boil and simmer for about 40 minutes. It is very important to cook your beans through so that they are tender and not dry or hard! This will vary in time. Keep tasting the beans until they are ready. Add more liquid if needed.

    4. Prep all your veggies while your beans are simmering.

    5. Add all the remaining ingredients to your pot: tomatoes, quinoa, garlic, onion, celery, vinegar, bay leaf, parsley, nutritional yeast, mushrooms, thyme, spices and optional olive oil. Bring to a boil. Cover and simmer for about 30-60 minutes.

    During the simmer process..

    6. Now you can uncover your stew and do a taste test. If you want a more brothy soup – start adding in more water or veggie broth and continue simmering for as long as you’d like. You can adjust the nutritional yeast, salt and pepper too. Add more cayenne for a spicier stew. Note: You can add your chard at any time – but I prefer to add it right before serving so the chard just wilts a bit rather than turning into a super soft wilted green. But either way works..

    7. Remove the bay leaf. Serve warm and store in the fridge for up to a week when properly covered. You can also freeze this stew! Freezes best when you add some oil to it.

    « Cheezy Kale Chips. Saturday snacking.
    Mocha Layer Cake. »

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

    Super Fudgy Peanut Butter Brownies

    10 Tips for Flying with a Toddler

    Spicy Stovetop Beans

    JUST Egg Omelet

    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    newsletter:

    Trending

    my cookbooks

    my cookbooks

    Disqus Latest Comments

    1. Mindy

      Mindy: Could you replace the coconut milk with almond? Thanks.

      Commented on: Coconut Curry Rice Bowl

    2. Adam Edell

      Adam Edell: Thank you so much for being nearly the only single source on…

      Commented on: How to Make Soy Milk

    3. Joe in Texas

      Joe in Texas: I am making this incredible sandwich again tonight--so wonderful!

      Commented on: Preview "Spicy Peanut Tofu Sandwich"

    about kathy

    kathy patalsky

    featured: peach coconut water smoothie

    browse recipes

    Breakfast  |  Entrees  |  Desserts  |  Smoothies  |  Sandwiches  |  Salads  |  Beverages  |  Soups |  Appetizers |  Snacks  |  Sauces  |  Sides   /  Cooking Videos  |  Round-Ups  |  Fan Favorites  |  Holiday  /  All the Recipes

    browse:

    • reviews
    • travel
    • vegan topics
    • people
    • videos
    • beauty
    • wellness
    • Mom Life

    my ttc + baby journey

    Footer

    BROWSE BY:

    Category:

    DATE:

    looking for something?

    contact   |   about   |   kathy’s cookbooks  |  press  |  findingvegan  |  meal plans  |  shop  |  vegan recipe index  |  privacy policy  | start a blog

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Footer

    ↑ back to top

    About

    • Privacy Policy | Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Services | Work with me