Vegan vegetable and bean stew with a garnish of fresh lemony herbs

Vegan vegetable and bean stew with a garnish of fresh lemony herbs

Portions: 4
Prep time: 25 minutes
Cooking time: 10-12 hours


  • 2 cans* (2 x 540 ml) beans (cannellini, pinto, etc.), rinsed and drained
  • 1 onion, diced
  • 4 small garlic cloves, finely chopped
  • 3 small carrots, diced
  • 1 small sweet potato, peeled and diced
  • 2 potatoes, peeled and finely diced
  • 15 ml (1 tablespoon) vegetable bouillon concentrate (we used Better than bouillon) diluted in 3 cups hot water
  • 5 ml (1 teaspoon) garam masala (you can substitute ground cumin if you don't have any, it will be different, but just as good)
  • 5 ml (1 teaspoon) smoked paprika/paprika
  • 5 ml (1 teaspoon) dried thyme leaves
  • 2 laurel leaves
  • 10 ml (2 teaspoon) La Belle Excuse Mediterranean fleur de sel
  • Pepper to taste
  • ⅔ can (just over half a 796-ml can) diced Italian tomatoes
  • 45 ml (3 tablespoons) no-salt-added tomato paste

For garnish:

Just before serving :


  1. Combine all ingredients in the slow cooker, except those for the garnish. Stir and pack ingredients to cover with liquid. Cover and cook on low for 10 to 12 hours, or until vegetables are tender.
  2. In a bowl, combine all topping ingredients. Set aside.
  3. Divide into pretty serving bowls, garnish with fresh lemon herb mixture, a drizzle of lemon and white balsamic vinegar, extra-virgin green olive oil and a pinch of Mediterranean fleur de sel.

*Note: You can also use dried white beans. In this case, soak them overnight before making the recipe, rinse and drain.