Vegetable and Bean Stew
A warm, comforting bowl of tender root vegetables and creamy beans simmered together in a light, herby broth. This no-fuss stew comes together in one pot and tastes even better the next day. Serve with crusty bread for a cozy, filling meal.
For 4 servings
- prep
Soak the beans overnight.
Rinse the kidney beans and cannellini beans. Place them in a large bowl, cover with plenty of water, and let soak for at least 8 hours or overnight. Drain and rinse before using.
TIPIf you forget to soak overnight, use the quick-soak method: boil beans for 2 minutes, cover, and let sit for 1 hour before draining. - saute · ~6 min
Sauté the aromatics.
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- saute · ~4 min
Add the vegetables and spices.
Add the diced carrots, celery, and potatoes to the pot. Stir in the smoked paprika, dried thyme, and black pepper. Cook for 3-4 minutes, stirring occasionally, to let the vegetables pick up some color.
- simmer · ~30 min
Simmer the stew with beans and tomatoes.
Add the soaked and drained beans, chopped tomatoes, bay leaves, salt, and water to the pot. Stir well and bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer gently for 25–30 minutes, or until the beans and potatoes are completely tender.
TIPKeep the lid slightly ajar if you prefer a thicker stew. For a creamier texture, mash a few beans against the side of the pot before serving. - garnish
Finish and serve.
Remove the bay leaves. Ladle the stew into bowls and garnish generously with fresh chopped parsley. Serve hot with crusty bread on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the dried beans overnight to ensure even cooking and a creamy texture.
- 2Cut the potato cubes the same size as the bean pieces for uniform doneness.
- 3For a thicker stew, simmer uncovered for the last 10 minutes to reduce the broth.
- 4Mash a few beans against the pot wall before serving to naturally thicken the stew.
- 5This stew tastes even better the next day, so consider making it a day ahead.
- 6Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for 3 months.
- 7If using canned beans instead of dried, use two 15-oz cans (rinsed) and reduce the simmer time to 15 minutes.
Adapt it for your goals.
Add-leafy-greens
Stir in 2 cups of chopped kale or Swiss chard during the last 10 minutes of simmering for extra vitamins and a pop of green color.
low oilLow-oil
Use vegetable broth instead of water and skip the olive oil — dry-sauté the aromatics in a splash of broth to reduce the total fat content.
high proteinHigh-protein
Add 1 cup of diced cooked chicken or turkey along with the beans for a more substantial protein boost that still complements the vegetables.
smoky sausageSmoky-sausage
Brown 4 oz of sliced smoked turkey or chicken sausage after cooking the onion, then proceed with the recipe for a meaty, smoky flavor without extra prep.
Why this is on our healthy list.
Rich in Plant-Based Protein
The combination of kidney beans and cannellini beans provides a solid dose of protein, making this a satisfying meal that supports muscle repair and satiety.
High in Dietary Fiber
Both beans and root vegetables like carrots and potatoes supply soluble and insoluble fiber, which aids digestion and helps maintain steady blood sugar levels.
Packed with Antioxidants
Tomatoes, carrots, and smoked paprika contain vitamins A and C along with lycopene and carotenoids that help fight inflammation and support immune health.
Low in Saturated Fat
This stew uses just one tablespoon of olive oil and relies on vegetables and beans for richness, keeping saturated fat naturally low.
Natural Source of Iron
Dried beans and dark leafy vegetables (if added) contribute non-heme iron; pairing them with the tomatoes' vitamin C improves absorption.
Frequently asked questions
Yes. Use two 15-ounce cans (rinsed and drained) and add them during the last 15 minutes of simmering to avoid overcooking.
