Kristi Whitley

Healthy Living


Adapted From Moosewood Restaurant Low-Fat Favorites

 The original recipe calls for seitan. I omitted it and added a bit more spices and the “Not Beef” bouillon cube. The wine, molasses, and mustard really make this recipe special. Don’t skip them. Next time I make this I will double the recipe for a few servings to freeze.

1 tablespoon olive oil
6 garlic cloves, minced or pressed
1 ½ cups chopped onions
3/4 teaspoon dried thyme
3 bay leaves
3/4 teaspoon dried oregano
1 teaspoon minced dried rosemary
½ cup dry red wine
1 cup peeled and diced carrots
¾ cup diced celery
1 cup peeled and diced turnips or potatoes
1 cup diced tomatoes
1 “Not Beef” bouillon cube dissolved in ¼ cup hot water
1 tablespoon molasses
1 tablespoon Dijon mustard
1 ½ cups cooked kidney beans (15 oz. can, drained)
1 ½ cups cooked cannellini beans (15 oz. can, drained)
Salt and pepper to taste

In a Dutch oven or large soup pot, warm the olive oil. Add the garlic, onions, thyme, bay leaves, oregano, and rosemary and sauté for 2 minutes. Add the wine, cover, and simmer until the onions are soft, about 5 minutes. Stir in the carrots, celery, turnips or potatoes, and tomatoes, cover and simmer 10 more minutes, stirring occasionally. Add the bouillon, molasses, mustard, beans, salt and pepper. Stir gently and simmer on low for about 30 minutes.


4 servings