Whole Grains & Beans Stew with Winter Veggies

by Sherri Koehler on January 20, 2011

On our last stock-up trip out to Bob’s Red Mill we picked up some of their Whole Grains & Beans Soup Mix. It has been sitting awaiting inspiration in a Mason jar since, but tonight’s the night! This hearty, thick stew is what a chilly January night needs!

The Stuff

  • 2 smallish celeriac, peeled
  • 2 large stalks of celery
  • 3 large carrots
  • a bunch of spinach, long stems removed
  • fresh parsley (about 1/2 cup, chopped)
  • 4 medium/smallish red, waxy-type potatoes
  • 3 large cloves of garlic
  • a good-sized onion
  • 3 cups of the Whole Grains & Beans Soup Mix from Bob’s Red Mill
  • 1 tsp. dried marjoram
  • 1/2 tsp dried dill
  • 1/4 cup nutritional yeast
  • 1/4 tsp sweet paprika
  • 2 T champagne vinegar
  • freshly ground pepper

The Making

All the veggies except the spinach and parsley get a rough dice. The garlic is roughly minced.

Heat up an 8qt. (or larger) pressure cooker on high. Into the hot pot add a thin layer of spray canola oil, then the diced onions. Once they started to go translucent, about 3 minutes, add the garlic and saute until the onions began to brown, about 6 more minutes.

Then add the celery, celeriac, carrots, and potatoes into the pot. Then pour in the Grains & Beans Soup Mix and 3 quarts of water.

On goes the lid. Up to high pressure and then turned down, with the timer set for 2o minutes. Remove from heat when the timer goes off and let the pressure come down naturally.

While the pressure cooker is going wash the spinach and parsley. Roughly chop the spinach and more finely chop the parsley.

Once the lid comes off return the pot to low and add the remaining ingredients. Stir and let simmer for 15-20 more minutes before serving.


  • This intentionally does not have added salt. If you feel it needs some, sparingly add it at the table or just add more nutritional yeast.
  • This is a pretty seriously thick stew. We kind of like them that way. If you don’t, add some more water.
  • White wine would be tasty as would red in place of the vinegar. You could also use the juice of one lemon instead.
  • Kale, collards, chard or other greens would be great. I happened to have spinach on hand.
  • This would be awesome with summer veggies, the Grains & Beans mix from Bob’s would go well with all kinds of veggies and it would make an extra-hearty minestrone-style soup – yum!
  • All fresh herbs would rock, but it is January and I only had fresh parsley around.
  • I’d likely add a couple of Bay leaves to this at the beginning the next time around.
  • Winter squash would be awesome in this too.
  • I’m not sure how long this would take without a pressure cooker, but you can look at this recipe for an idea (warning, #NotVegan).

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