Vegetarian Hearty Beans Stew

Warm, comforting, and packed with plant-based goodness, this Vegetarian Hearty Beans Stew is a nourishing one-pot meal that’s perfect for cozy nights. Bursting with flavorful vegetables like carrots, celery, zucchini, and red bell pepper, this stew is elevated by the rich combination of white and kidney beans, making it both protein-rich and satisfyingly filling. Infused with aromatic herbs like thyme and rosemary, and simmered in a savory vegetable broth with diced tomatoes, this dish delivers a delightful medley of textures and bold flavors. Ready in just one hour, this vegan-friendly recipe is as easy to make as it is delicious. Serve it with crusty bread for a complete, comforting meal that will quickly become a family favorite. Perfect for meal prepping or feeding a crowd, this stew is a versatile, wholesome addition to your weekly menu!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large, diced onion
• 3 minced garlic cloves
• 2 medium, sliced carrots
• 2 sliced celery stalks
• 1 diced red bell pepper
• 2 medium, diced potatoes
• 1 medium, diced zucchini
• 15 ounces canned diced tomatoes
• 4 cups vegetable broth
• 15 ounces, drained and rinsed canned white beans
• 15 ounces, drained and rinsed canned kidney beans
• 1 bay leaf
• 1 teaspoon, dried thyme
• 1 teaspoon, dried rosemary
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent.

Step 2

Add the minced garlic, sliced carrots, and sliced celery to the pot and cook for an additional 3 minutes, stirring occasionally.

Step 3

Stir in the diced red bell pepper, potatoes, and zucchini. Continue to cook for another 5 minutes, allowing the vegetables to begin to soften.

Step 4

Pour in the canned diced tomatoes and vegetable broth, stirring to combine.

Step 5

Add the drained and rinsed white and kidney beans to the pot.

Step 6

Season the stew with bay leaf, dried thyme, dried rosemary, salt, and black pepper.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for 30 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded.

Step 8

Remove the bay leaf and adjust seasoning if necessary.

Step 9

Garnish the stew with chopped fresh parsley before serving hot.

Nutrition Facts

Serving size	(3785.8g)

Amount per serving	% Daily Value*
Calories	2709.4

Total Fat 56.9g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 10.5g
Cholesterol 8.5mg	0%
Sodium 10029.0mg	0%
Total Carbohydrate 447.5g	0%
Dietary Fiber 105.1g	0%
Total Sugars 83.2g
Protein 119.9g	0%

Vitamin D 0IU	0%
Calcium 1176.3mg	0%
Iron 38.7mg	0%
Potassium 11332.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.4%

Protein: 17.2%

Carbs: 64.3%