Nut-Free Hearty Green Bean Stew
Warm up your weeknight dinner routine with this Nut-Free Hearty Green Bean Stew, a soul-satisfying one-pot recipe that’s filled with wholesome, fresh vegetables and bold flavors. Perfect for cozy evenings, this vegan-friendly stew combines tender green beans, diced potatoes, and a vibrant medley of carrots, celery, and red bell peppers, all simmered in a fragrant tomato-based broth seasoned with thyme, oregano, and a hint of garlic. With just 20 minutes of prep and no nuts in sight, it's an excellent allergy-friendly option that's both nutritious and delicious. Serve it hot, topped with fresh parsley for a pop of color and flavor, and enjoy a filling, family-approved meal that’s as good the next day as leftovers! Keywords: nut-free stew, hearty green bean stew, vegan dinner recipe, vegetable stew.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, sliced
- 2 medium celery stalks, sliced
- 1 large red bell pepper, diced
- 500 grams green beans, trimmed and cut into 1-inch pieces
- 2 tablespoons tomato paste
- 400 grams canned diced tomatoes
- 4 cups vegetable broth
- 3 medium potatoes, peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 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 diced onion and sauté for about 5 minutes until it becomes translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced carrots, celery, and diced red bell pepper to the pot. Cook for about 5 minutes, stirring occasionally, until they begin to soften.
Stir in the trimmed and cut green beans, cooking for another 3 minutes.
Add the tomato paste and cook, stirring constantly, for about 2 minutes to caramelize slightly.
Pour in the canned diced tomatoes and the vegetable broth, stirring to combine.
Add the diced potatoes, dried thyme, dried oregano, and the bay leaf to the pot.
Season with salt and black pepper, then stir the mixture well.
Bring the stew to a boil, then reduce heat to low, cover, and let simmer for about 30 minutes or until the potatoes are tender.
Remove the bay leaf from the pot before serving.
Ladle the stew into bowls and garnish with fresh chopped parsley.
Nutrition Facts
Calories |
1661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5399 mg | 235% | |
| Total Carbohydrate | 274.8 g | 100% | |
| Dietary Fiber | 59.8 g | 214% | |
| Total Sugars | 74.5 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 733 mg | 56% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 8036 mg | 171% | |
*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.
