White Bean & Parsnip Stew

Chef Bob & Soup Dude Chef Rich's White Bean & Parsnip Stew

By The Soup Dude

2 cups cooked white beans (from dried beans)

1 cup diced parsnips (roasted)

1 cup celery root (roasted)

2 carrots diced

1 onion diced

1 clove garlic

4 tomatoes (diced and roasted in oven with olive oil, salt & pepper)

2 strips bacon (diced) (optional)

1 teaspoon black mustard seeds

1 teaspoon plain mustard seeds

1 teaspoon fennel seeds

1 bay leaf

1 teaspoon crushed red pepper

1 Tablespoon fresh Thyme leaves

1 teaspoon coriander ground

1 teaspoon cumin

¼ cup red wine

Salt & pepper (to taste)

1 Tablespoon honey or to taste

6 cups beef or Vegetable stock

Cook bacon, onion, garlic, and all spices. Once it is caramelized add, red wine, stock and remaining ingredients, bring to a boil and simmer for 20 minutes, taste for salt pepper & honey.

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GDA Cooking - January 15, 2013