Creamy Potato-Vegetable Stew With Kale And Garbanzo Beans

Since I didn’t use all of the yukon gold potatoes, carrots, celery and onions which I previously bought for last night’s vegetable-corn chowder, I decided to make a stew for dinner tonight. The organic red pepper and kale which I bought yesterday fit nicely into this meal.

Creamy Potato-Vegetable Stew With Kale & Garbanzo Beans

Creamy Potato-Vegetable Stew With Kale & Garbanzo Beans


Serves 4


2 tablespoons olive oil

4 cups low sodium vegetable broth

1/4 cup flour

1/2 cup rice milk

1 15oz. can organic garbanzo beans, drained and rinsed

2 yukon gold potatoes, cubed (leave skins on)

2 yellow onions, chopped

3 garlic cloves, minced

2 carrots, chopped

2 celery stalks, chopped

1 red bell pepper, chopped

1 large bunch kale, ripped from stems and coarsely chopped

salt and pepper, to taste


Heat oil in large pot (I used my large stainless steel wok) over medium/medium-high heat. Add onions and garlic and saute for about 5 minutes until onions are translucent.

Add the potatoes, garbanzo beans, carrots, celery and red pepper to pot with the vegetable broth. Turn heat to high to bring everything to a boil.

Mix everything in pot together, lower the heat and simmer ingredients in pot with loose lid over it for 20 minutes until potatoes are tender.

Then whisk together the flour and rice milk in a small mixing bowl and add it to the pot with the kale.

Mix everything together and add salt and pepper, to taste.

Simmer for another 10 minutes and adjust the seasonings.

Serve in individual bowls.


  1. Can you tell me what brand of low sodium vegetable broth you used for your creamy potatoe vegetable stew

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