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Creamy three bean stew

Becca @ Amuse Your Bouche
  • 50 minutes
  • Serves 4

INGREDIENTS

1 tbsp

oil

1

onion, (sliced or diced)

2

carrots, (diced)

3 cloves

garlic, (minced)

1

medium courgette (zucchini), (diced)

4

medium mushrooms, (diced)

400 g

tin cannellini beans, drained ((240g, or ~ 1 1/4 cups, when drained))

400 g

tin black beans, drained ((240g, or ~ 1 1/4 cups, when drained))

400 g

tin kidney beans, drained ((240g, or ~ 1 1/4 cups, when drained))

400 g

tinned tomatoes ((~ 1⅓ cups))

400 g

tin cream of tomato soup ((~ 1 1/3 cups))

150 milliliters

water ((~ 1/2 cup))

1

vegetable stock cube, (crumbled)

1 tsp

dried oregano

Salt

Black pepper

Small bunch fresh parsley, (chopped)

3 tbsp

creme fraiche or cream cheese ((I used half fat))