Best stew of the year! Herby, hearty, and warming - this meal's got it all. It's also possibly the easiest stew to make. #onepotwonder
3-4 servings
Ingredients
1 onion, sliced
1 15 oz can of white beans, drained and rinsed
2 cups potatoes, cut into desirable chunks (any potato will do)
4 cups water, plus an extra cup for sautéing
1 tbsp Better Than Bouillon, any of their vegetarian ones
1/2 head of green cabbage, chopped
2 tbsp white distilled vinegar (you may want more, taste as you go)
1 cup fresh dill, chopped (you may want more of this too)
Salt and freshly ground black pepper to taste
Directions
Step 1
Heat your favorite stew or soup pot over medium high heat. Add onion and a chef-like (generous) sprinkle of salt and a little bit of water. Add 1-2 tbsp of water as you go when things are getting too dry in your pot (optional: 1 tbsp cooking oil instead of water). Cook for 5 mins or so until onions are cooked through.
Step 2
Step 3
Add potatoes, water, Better Than Bouillon. Cook for 12-15 mins until potatoes are cooked through. For an even thicker texture, feel free to smash some of the potatoes once they're cooked through.
Step 4
Add cabbage, vinegar, and dill. Season with salt and pepper to taste.
To plate
Top with fresh dill, maybe some extra freshly ground black pepper, and dig in while she's piping hot! Bon appetit!
Note: If you don't add the onion, start by sautéing the cabbage to get it browned (hello, flavor) and head back to Step 2 and proceed from there.
This stew is from the genius recipe by Alison Roman but without the "frizzled onions" (trying to stay low fat here, people). For a special treat, I may try that but for the day to day, this soupy stew needs no such thing!
My first bite of this tasted like dill pickle chips - amazing! - except in a warming, gut-healthy soup. I love how easy and fun this is to make. I also love that it's one of the tastiest ways to get beans into us.
You can eat this as is since it'll fill you up - thanks mostly to the beans and taters. I also love it with a side of crusty bread because...bread. 🤤 Reheated the next day for lunch is also epically satisfying. This one's a keeper.
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