Daily Vegan Lunch for 15 February, 2013: White Bean Miso Crockpot Stew with Broccoli

This is what to do with leftover broccoli stems once you’ve used all the florets in other recipes!

broccoli miso crockpot stewINGREDIENTS

1 cup small dry white beans or 1 can, rinsed (Great Northern or cannellini)
2-3 broccoli stalks, washed and chopped
1 large carrot, chopped
2 ribs celery, chopped
1.5 cups onion, chopped
8 cups water

1 veggie broth cube
2 Tablespoons miso, any flavor, I used shiro miso

Process broccoli stems in a blender or food processor until chopped finely. Add all ingredients EXCEPT MISO, including ground broccoli, to a crock pot. Cook on Low for 8-10 hours or High for 6 hours. Add miso last to the heated soup, stir to blend, and taste-test it. Miso is salty-tasting and adds cancer-fighting compounds (eating miso soup was prescribed by Japanese doctors to people exposed to radiation after the bombing of Hiroshima and Nagasaki in WWII because it actively inhibits cancer cell production) as long as it is added fresh and not cooked for very long.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s