Roasted Tomato Bean Stew

This simple stew boasts great flavor from the smoky tomatoes and seasonings, and is thick and hearty from the rice and beans. My daughter’s “soup of choice”!

1 - 1 1⁄2 tbsp olive oil
1 cup celery, diced
1 cup red onion, diced
4 - 5 large cloves garlic,minced
1 tsp sea salt
freshly ground black pepper to taste
2 tsp dried oregano
1 tsp dried rosemary
1⁄8 tsp dried ground sage
2 1⁄2 - 3 tsp vegetarian Worcestershire sauce
1 tbsp hoisin sauce
2 28-oz cans (796-ml) Muir Glen Fire Roasted Diced Tomatoes (see note)
1⁄3 cup wild rice (uncooked), rinsed
1⁄3 cup brown rice, rinsed (short grain is good)
2 - 2 1⁄2 cups water
2 - 3 bay leaves
1⁄2 - 3⁄4 tsp honey alternative
2 1⁄2 - 3 cups cooked adzuki beans (or other small bean)
chipotle hot sauce to taste (optional)


In a large pot over medium heat, heat the oil. Add the celery, onion, garlic, salt, pepper (fairly generous is good), and dried herbs. Stir through, cover, and let cook for a few minutes. Add the Worcestershire and hoisin sauces, tomatoes, wild and brown rice, 2 cups of the water, bay leaves, and honey alternative. Stir through, and increase heat to high to bring to a boil. Reduce heat to low, cover, and let simmer for about 45 minutes. Add the beans, stir through, cover, and let simmer for another 10-15 minutes, until both the brown and wild rice are cooked through and the wild rice has opened up some. The stew will be quite thick, so if desired, add the remaining 1⁄2 cup of water, or more. Remove bay leaves, and season to taste with additional sea salt and pepper.

Makes 6-8 servings.

Note: If you can’t find Muir Glen Fire Roasted Tomatoes, use regular diced tomatoes and simply season more with a little extra vegan Worcestershire sauce, a few dashes of chipotle hot sauce (for that roasted smoky flavor), and a dash of liquid smoke if you like.