Monday Night Bean and Potato Stew
Cozy up with this hearty and wholesome Monday Night Bean and Potato Stew, a one-pot wonder perfect for busy weeknights! Packed with nutrient-rich russet potatoes, creamy cannellini and red kidney beans, and aromatic veggies like carrots, celery, and onion, this comforting dish bursts with flavor thanks to a medley of paprika, thyme, and a hint of garlic. Simmered in a savory vegetable broth with diced tomatoes, this simple and satisfying recipe is both budget-friendly and nutritious. In just 50 minutes, you can have a steaming bowl of this plant-based stew that’s gluten-free, vegan, and incredibly filling. Serve it with fresh parsley garnish and crusty bread for the ultimate family meal. Perfect for meal prep, this stew tastes even better the next day!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 3 medium russet potatoes, peeled and diced
- 5 cups vegetable broth
- 1 14-ounce can diced tomatoes (canned)
- 1 15-ounce can cannellini beans (canned), drained and rinsed
- 1 15-ounce can red kidney beans (canned), drained and rinsed
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until soft and translucent.
Stir in the minced garlic, sliced carrots, and sliced celery. Cook for another 5 minutes, stirring occasionally.
Add the diced potatoes to the pot and stir to combine.
Pour in the vegetable broth and diced tomatoes (including their juice).
Stir in the cannellini beans and red kidney beans.
Add the paprika, dried thyme, bay leaf, salt, and black pepper. Stir well.
Bring the stew to a boil, then reduce the heat to low and let it simmer, uncovered, for 25-30 minutes, or until the potatoes are tender.
Taste the stew and adjust seasoning with additional salt or pepper if needed.
Remove the bay leaf before serving.
Ladle the stew into bowls and, if desired, garnish with chopped fresh parsley.
Serve hot with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
2204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7272 mg | 316% | |
| Total Carbohydrate | 386.6 g | 141% | |
| Dietary Fiber | 78.5 g | 280% | |
| Total Sugars | 52.9 g | ||
| Protein | 90.8 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 822 mg | 63% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 9834 mg | 209% | |
*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.
