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White Bean and Asparagus Stew with Wakame

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White Bean and Asparagus Stew with Wakame

Serves 6 | Prep time: 20 minutes | Total time: 1 hour 30 minutes to 2 hours 45 minutes, plus overnight soaking time

Phase 3


  • 1 1/2 cups dry Great Northern beans
  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 1/2 pound green asparagus, tough ends trimmed, cut into 2-inch pieces
  • 2 carrots, sliced in rounds
  • 3 garlic cloves, chopped
  • 3 cups chicken broth
  • 1/2 cup wakame (seaweed), broken into bite-size pieces
  • 4 bay leaves
  • 3 tablespoons tamari
  • 1 teaspoon dried basil
  • 1 teaspoon dried marjoram
  • 5 drops liquid stevia (optional)
  • 1 tablespoon minced fresh parsley
  • Freshly ground black pepper


  1. Rinse the beans, and soak them in 8 cups of water overnight.
  2. Drain and place the beans in a large pot.
  3. Add 8 cups of fresh water. Bring the beans to a boil, reduce the heat to a simmer, cover, and cook until the beans are soft (1 to 2 hours).
  4. Meanwhile, heat the oil in a large skillet over medium-high heat. Sauté the onion and celery until the onions are golden. Add the asparagus, carrots, and garlic, and sauté 2 minutes more.
  5. When the beans are soft, add the sautéed vegetables, along with the next 7 ingredients (broth through stevia). Bring to a simmer, cover, and cook until the vegetables are tender (15 to 30 minutes). Stir in the parsley and black pepper to taste, and serve.

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