Need a warming, easy, and delicious dish to hold you over until winter’s end? Make this slow cooker lima bean tomato stew! Aromatic with herbs, and satiating with its lima beans, potatoes, and rice, you’ll love this recipe.
Hey everyone! Took a lil’ blogging break there, after a very, very busy start to the new year. It’s almost been a month since Vegan Yack Attack’s Plant-Based Meal Prep has been out, and yet it feels like a small eternity. LOL! I’ve been SO, so impressed with what everyone is making from the book. So, thank you for tagging me (and the #VYAplantbasedmealprep hashtag) in your posts.
Currently, I’m house/dog-sitting for my parents in the VERY cold state of Michigan! I’ve been out here for a week so far, while Corey is now back home in Vegas. To be honest, I’m not used to being in snow for this long, and it’s a bit intimidating.
But, I did make sure to make a few recipes for the blog before coming out here. The first recipe being this Slow Cooker Lima Bean Tomato Stew! It’s perfect for making during the week or meal prepping. Or, like in my case, making and then promptly freezing them in jars before leaving for 3 weeks. At least I’ll have some food ready to go for me when I get home!
If you’ve read my blog for a while, then you may remember the Pantry Challenge I did a couple of years ago, before moving to Vegas. Putting together this slow cooker stew was a little like that! I have a TON of short grain brown rice, plus extra lima beans from a project, potatoes, and always canned tomatoes.
Pair all of that with the plentiful dried Greek oregano I dried from my old garden, and out comes a stew that is comforting but not overly heavy. Also, as you may see from the pictures, I used my Instant Pot on the slow cooker function here. But, you could definitely make a faster version of this soup using the pressure cooking function! I just haven’t done so, yet.
Now, here’s the slow cooker lima bean tomato stew recipe!
1 year: BBQ Quesadilla & Mac Review // 3 years: Dreamy Tangerine Chia Pudding // 4 years: Supreme Nacho Burger // 5 years: Cardamom Creme Brûlée // 6 years: Vanilla Almond Fig Granola // 7 years: Cheezy Soyrizo Bean Dip // 8 years: Vibrant 50/50 Juice
- 1 yellow onion, diced
- 1 pound (454 g) red potatoes, diced
- 28 ounces (794 g) canned diced tomatoes
- 2 cups (332 g) dried lima beans, rinsed
- 1/2 cup (100 g) short grain brown rice
- 4 cloves garlic, minced
- 1 tablespoon (1 g) dried Greek oregano
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- Pinch of red pepper flakes
- 1/2-1 teaspoon sea salt, divided
- 1 quart (946 ml) vegetable broth
- 2 cups (60 g) firmly packed baby spinach
- 1 tablespoon (15 ml) lemon juice
- If you are using your Instant Pot/Multi-cooker as your slow cooker, I recommend sauteing the onion in a little vegetable broth before adding everything else. If using a crock pot/slow cooker, forgo this step.
- Place onions, potatoes, tomatoes, lima beans, rice, garlic, oregano, basil, onion powder, black and red peppers, and 1/2 teaspoon of salt into a 6-qt. slow cooker. Stir to mix, then add vegetable broth and stir again.
- Cook stew on high for 7 to 9 hours, or until the beans and potatoes are tender. Once done, stir in spinach until wilted and season with remaining lemon juice, salt, to taste. Add any other seasonings you see fit.
- Serve hot, or transfer to 4 wide mouth jars, refrigerate for up to 7 days, or freeze for 6 months.
A lot of variables can change the result of the recipe, if you don't think your slow cooker gets hot enough to cook down the onions more, try sauteeing them first.
Also, depending on the size of your beans, you may need to pre-soak them to ensure that they are cooked through.
Amount Per Serving:Calories: 279Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgCarbohydrates: 57gFiber: 23gSugar: 26gProtein: 15g
If you’re into this recipe, you’ll love my Roasted Cauliflower Tomato Soup, too! (below)
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