Dairy-Free Hearty Beans with Vegetables
Savor the comforting goodness of this **Dairy-Free Hearty Beans with Vegetables**, a vibrant one-pot dish that's as nourishing as it is flavorful. Packed with tender kidney and black beans, a colorful medley of sautéed vegetables including zucchini, red bell peppers, and carrots, and seasoned with aromatic herbs like thyme and oregano, this recipe delivers a satisfying, plant-based meal perfect for any occasion. Simmered in a rich vegetable broth with diced tomatoes for depth, this dish is both hearty and wholesome, catering to dairy-free and vegetarian lifestyles with ease. Ready in just under an hour, it's ideal for a quick weeknight dinner or as a make-ahead meal, and pairs beautifully with crusty bread for a complete and filling plate. Rich in fiber, protein, and bold flavors, this recipe is sure to become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 2 medium carrot, diced
- 2 celery stalks, diced
- 1 large red bell pepper, diced
- 1 medium zucchini, diced
- 2 cups cooked kidney beans (or canned, drained and rinsed)
- 2 cups cooked black beans (or canned, drained and rinsed)
- 4 cups vegetable broth
- 1 15-ounce can diced tomatoes with juice
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced carrots, celery, red bell pepper, and zucchini to the pot. Sauté the vegetables for about 7-8 minutes, until they begin to soften.
Add the cooked kidney beans and black beans, stirring well to combine with the vegetables.
Pour in the vegetable broth and add the can of diced tomatoes with juice to the pot.
Stir in the bay leaf, dried thyme, dried oregano, salt, and black pepper.
Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for about 25-30 minutes, stirring occasionally.
Once the vegetables are tender and the flavors are well combined, remove and discard the bay leaf.
Taste and adjust seasoning if needed.
Garnish with fresh chopped parsley before serving.
Serve hot, either on its own or with crusty bread.
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4935 mg | 215% | |
| Total Carbohydrate | 297.1 g | 108% | |
| Dietary Fiber | 86.6 g | 309% | |
| Total Sugars | 55.3 g | ||
| Protein | 94.5 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 830 mg | 64% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 7769 mg | 165% | |
*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.
