Big Bean Pot
Warm, hearty, and brimming with plant-based goodness, the Big Bean Pot is your ultimate comfort food recipe. Packed with a colorful medley of tender cannellini and kidney beans, sweet carrots, celery, and a rich tomato base, this one-pot wonder is seasoned to perfection with smoked paprika, cumin, and thyme for a deeply satisfying flavor profile. Ready in just over an hour, it’s a simple and nutritious meal that’s ideal for busy weeknights or cozy weekends. Garnished with fresh parsley and a bright squeeze of lemon, this vegan dish is as nourishing as it is delicious. Plus, it’s perfect for feeding a crowd with six generous servings or storing as leftovers for meal prep. Whether you’re craving a hearty vegetarian stew or just want a soul-warming dinner, this Big Bean Pot checks every box.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 4 cloves garlic, minced
- 1 28-ounce can canned diced tomatoes
- 2 15-ounce cans canned cannellini beans, rinsed and drained
- 2 15-ounce cans canned kidney beans, rinsed and drained
- 4 cups vegetable broth
- 1 bay leaf
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 (optional, for serving) lemon wedges
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables soften and the onion turns translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to let it burn.
Add the canned diced tomatoes, along with their juices, to the pot. Stir to combine.
Add the cannellini beans and kidney beans, followed by the vegetable broth. Stir thoroughly.
Drop in the bay leaf, smoked paprika, ground cumin, fresh thyme, salt, and black pepper. Mix well to incorporate the spices.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes, stirring occasionally.
Remove the bay leaf before serving. Taste and adjust the seasoning as needed.
Ladle the Big Bean Pot into bowls and garnish with freshly chopped parsley. Serve with lemon wedges on the side, if desired.
Nutrition Facts
Calories |
1897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 12.3 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 6784 mg | 295% | |
| Total Carbohydrate | 263.4 g | 96% | |
| Dietary Fiber | 78.4 g | 280% | |
| Total Sugars | 56.4 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 826 mg | 64% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 7129 mg | 152% | |
*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.
