I often like to make stews in the wintertime, particularly beef, sausage, rabbit, or seafood.
Generally, I like to put—
— white onions
— green peas
— green bell peppers (capsicum)
— brussels sprouts
— black pepper
— olive oil
Occasionally, other root vegetables, like parsnips and turnips, or greens like kale.
But I’m trying to increase the fiber, and decrease the starchy/sweet carbohydrates, so the potatoes and carrots are out. I need to figure out what to replace them with.
My wife doesn’t like okra in stew, so that’s out.
I don’t like spinach or chard. I occasionally like collard greens or mustard greens, but not in a stew or soup. I might have to just bite the bullet and just put these in anyway.
I eat broccoli or cauliflower or garbanzos (chick peas) almost daily, but I don’t like their texture for stew. And my favorite zucchini (courgettes) and yellow squash just fall apart and become muck in soups.
I’m eyeing canned beans, perhaps—I’ve got some cannellini beans, navy beans, pinto beans, red kidney beans, and black beans on the shelf. Should I try green beans?
What do you all think? What high-fiber, low carb vegetables do you like in stew?