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250 calorie mushroom and bean stew

If you’re on a low-cal, low-carb or 5:2 diet, it’s important to have a few low-cal yet tasty and filling recipes. Vegetable stews and curries are some of the best ways to create such meals. The recipe for this (rather less than) 250 calorie cabbage, mushroom and bean stew is enough for two meals -  afterwards just divide it into two portions, using a scale. If you’re following the exact measurements below -  then you’ll have two portions of 228 Kcal (overall it’s 456 Kcal). Obviously, you can use more leek, mushroom or cabbage... just adjust the calories accordingly (if you are counting them).  
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 leek 140g (31Kcal)
  • 175 g chestnut mushrooms 23Kcal
  • 1 carrot 90g 28 Kcal
  • 1 tsp dried oregano 5 Kcal
  • 15 squirts of olive oil spray 15 Kcal
  • 1 tsp paprika 6 Kcal
  • 1 tsp hot paprika 6 Kcal
  • 1 tsp ground cumin 7.5 Kcal
  • 10 g tomato puree 39 Kcal
  • 1 bay leaf
  • 500 ml vegetable stock 26 Kcal
  • 125 g drained Cannellini beans from tin 214 Kcal
  • 265 g Savoy cabbage 55 Kcal

Method
 

  1. Slice the leek, mushroom and carrot into 1 cm chunks.Put them in a large saucepan, add the oregano and spray the oil over them, then heat slowly under a lid. Saute gently until the vegetables have softened, stirring regularly.
  2. Add the paprika and cumin powders, the tomato puree and stir. Add the bay leaf and pour in the stock.
  3. Bring to the boil and cook for 15 minutes over medium heat. Then add the drained beans and cook for another 10 minutes.
  4. Finely shred the cabbage and add it to the stew. Put the lid on and cook for a further 10-15 minutes until the vegetables are tender. Discard the bay leaf.
  5. Serve warm with low-cal bread or a portion of boiled rice/pasta.