Carrot, Wakame, and Kale Stew Recipe

Name: Carrot, Wakame, and Kale Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup wakame; 1 Tbs. olive oil; 1 small yellow onion, diced ( 1/2 cup); 2 small carrots, diced ( 1/2 cup); 1 celery rib, diced ( 1/4 cup); 1 15-oz. can cannellini beans, rinsed and drained; 1 1/2 cups frozen baby lima beans, thawed; 6 cups low-sodium vegetable broth; 1 bunch kale (12 oz.), trimmed and chopped (6 cups); 1/4 tsp. dried oregano; 18 1/4 tsp. ground nutmeg; ⅛ tsp. cayenne pepper

Servings: persons

1/4 cup wakame
1 Tbs. olive oil
1 small yellow onion, diced ( 1/2 cup)
2 small carrots, diced ( 1/2 cup)
1 celery rib, diced ( 1/4 cup)
1 15-oz. can cannellini beans, rinsed and drained
1 1/2 cups frozen baby lima beans, thawed
6 cups low-sodium vegetable broth
1 bunch kale (12 oz.), trimmed and chopped (6 cups)
1/4 tsp. dried oregano
18 1/4 tsp. ground nutmeg
⅛ tsp. cayenne pepper

1
Place wakame in small bowl, cover with cold water, and soak 15 minutes,or until soft.
2
Drain, squeeze out liquid, and set aside.
3
Heat oil in saucepan over medium heat.
4
Add onion, carrots, and celery, and saute 3 to 5 minutes, or until tender.
5
Add cannellini beans, lima beans, and broth.
6
Bring to a boil, reduce heat to medium-low, and simmer, covered, 10 minutes.
7
Transfer half of soup to food processor, and puree until smooth.
8
Stir mixture into remaining soup in pot, and add kale.
9
Cook 5 minutes more, or until kale is tender.
10
Stir in oregano, nutmeg, cayenne, and drained wakame.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup wakame, 1 Tbs. olive oil, 1 small yellow onion, diced ( 1/2 cup), 2 small carrots, diced ( 1/2 cup), and more.

Yes, Carrot, Wakame, and Kale Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Carrot, Wakame, and Kale Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions