Black Bean and Cabbage Stew

Black Bean and Cabbage Stew
(makes 6 servings)



Ingredients:



2 tablespoons olive oil

1 large onion, chopped

1 leek, chopped

3 garlic cloves, minced

1 tablespoon paprika

2 tablespoons chopped fresh marjoram or thyme

1 1/4 lbs. potatoes, coarsely chopped

14 oz. can black beans

3 1/2 cups low-sodium vegetable stock

6 oz. cabbage or scallions, shredded



Directions:



1. Heat oil in a large saucepan. Add onion and leek and sauté for 3 minutes. Add garlic and paprika and continue to sauté for 2 minutes.

2. Add marjoram or thyme, potatoes, beans, vegetable stock* and bring to a boil. Reduce heat, cover and simmer for 10 minutes or until potatoes are cooked through.

3. Add cabbage or scallions and season to taste with salt and pepper.

4. Simmer for 5 minutes.

TEXT VERSION OF NUTRITION FACTS:
Serving Size: 1/6 of recipe (570 g)
Servings Per Recipe: 6
Amount per serving
Calories 425
Calories from fat 84
Total Fat 9 g
Saturated Fat 2 g
Cholesterol 2 mg
Sodium 983 mg
Total Carbohydrates 72 g
Dietary Fiber 14 g
Sugars 0 g
Protein 16 g
Vitamin A 40%
Vitamin C 80%
Calcium 10%
Iron 30%