Healthly Crock Pot Vegan Great Northern Bean Stew
Warm up with a bowl of "Healthy Crock Pot Vegan Great Northern Bean Stew," a comforting and nutritious dish that's as convenient as it is delicious. This hearty vegan stew combines tender Great Northern beans, sweet carrots, earthy potatoes, and vibrant baby spinach with a medley of aromatic spices like paprika, cumin, and thyme. Slowly simmered in a rich vegetable broth for 8 hours in your crock pot, the result is a flavorful, protein-packed meal that's perfect for meal prep, cozy weeknight dinners, or feeding a crowd. With minimal prep time and wholesome ingredients, this is the ultimate fuss-free vegan crock pot recipe to satisfy your cravings while supporting a health-focused lifestyle. Serve it steaming hot and garnish with fresh parsley or a spritz of lemon for an added burst of flavor.
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Recipe Information
Ingredients
- 1 cup dried Great Northern beans
- 2 medium carrots
- 2 medium celery stalks
- 1 medium yellow onion
- 3 cloves garlic cloves
- 2 medium potatoes
- 1 15-ounce can diced tomatoes (canned)
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
Instructions
Rinse the dried Great Northern beans in a colander under cold water, discarding any debris or broken beans. Soak them in water overnight or for at least 8 hours. Drain and rinse before using.
Peel and chop the carrots and potatoes into bite-sized pieces. Dice the celery, onion, and garlic cloves finely.
Heat the olive oil in a skillet over medium heat. Add the onion, garlic, and celery. Sauté for 3-4 minutes, until softened and fragrant.
Add the sautéed vegetables into the crock pot, along with the carrots, potatoes, soaked Great Northern beans, diced tomatoes, vegetable broth, paprika, cumin, thyme, bay leaf, salt, and black pepper. Stir well to combine.
Cover the crock pot with a lid and cook on low heat for 8 hours or until the beans are tender and the flavors meld together. Stir occasionally if possible.
About 10 minutes before serving, stir in the baby spinach and let it wilt in the hot stew.
Taste the stew and adjust the seasoning with more salt or pepper if needed. Remove the bay leaf before serving.
Ladle the stew into bowls and serve hot. Optionally, garnish with fresh parsley or a squeeze of lemon juice for brightness.
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4912 mg | 214% | |
| Total Carbohydrate | 300.1 g | 109% | |
| Dietary Fiber | 61.3 g | 219% | |
| Total Sugars | 36.5 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 701 mg | 54% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 7203 mg | 153% | |
*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.
