Hearty Bean Stew
Warm up with a bowl of **Hearty Bean Stew**, a comforting and nourishing dish packed with wholesome vegetables and protein-rich legumes. This one-pot wonder combines tender carrots, celery, potatoes, and red bell pepper simmered in a savory broth enriched with earthy spices like cumin, thyme, and paprika. Kidney beans and chickpeas bring a satisfying texture and boost of fiber, while a touch of fresh parsley adds a fragrant finish. With minimal prep and just 40 minutes of cooking time, this recipe is perfect for busy weeknights or meal prep, yielding six generous servings of plant-based goodness. Whether served on its own or paired with crusty bread, this vegetarian stew is a soul-warming crowd-pleaser for any season.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 large red bell pepper, diced
- 2 medium potatoes, diced
- 14 ounces canned diced tomatoes
- 4 cups vegetable broth
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned chickpeas, drained and rinsed
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and garlic cloves, sauté for about 5 minutes until they are softened and translucent.
Stir in the diced carrots, celery, and red bell pepper, and cook for another 5 minutes.
Add the diced potatoes, canned diced tomatoes with their juice, and vegetable broth to the pot.
Bring the mixture to a boil, then reduce the heat to a simmer.
Stir in the drained and rinsed kidney beans and chickpeas.
Add the bay leaf, dried thyme, ground cumin, paprika, salt, and black pepper.
Cover and simmer the stew for 30 minutes, stirring occasionally, until the vegetables are tender.
Remove the bay leaf, adjust seasoning with additional salt and pepper if needed.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7061 mg | 307% | |
| Total Carbohydrate | 343.1 g | 125% | |
| Dietary Fiber | 79.9 g | 285% | |
| Total Sugars | 66.3 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 785 mg | 60% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 7875 mg | 168% | |
*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.
