Slumgumany
Warm, hearty, and packed with vibrant vegetables, **Slumgumany** is the ultimate comfort stew to satisfy your cravings. This one-pot recipe combines the earthy flavors of tender potatoes, sweet carrots, and celery with the wholesome goodness of red kidney beans and peas, all simmered in a fragrant, spiced broth seasoned with thyme, rosemary, and smoked paprika. A touch of canned diced tomatoes and vegetable broth makes the base rich and savory, while sautéed garlic and onion provide a flavorful foundation. Ready in just an hour, this dish is perfect for busy weeknights or cozy weekends and makes a nourishing, plant-based meal for the whole family. Garnish with fresh parsley for a pop of color and serve warm with crusty bread or your favorite side. Whether you're looking for a vegetarian dinner idea or a nutrient-dense soup recipe, Slumgumany is sure to deliver big on taste and comfort.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large, diced yellow onion
- 4 minced garlic cloves
- 2 medium, sliced carrots
- 2 chopped celery stalks
- 2 medium, peeled and diced potatoes
- 14 oz canned diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1 bay leaf
- 15 oz can, rinsed and drained red kidney beans
- 1 cup frozen peas
- 1 teaspoon or to taste salt
- 0.5 teaspoon or to taste black pepper
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened.
Stir in the minced garlic, carrots, and celery. Cook for another 3 minutes until fragrant.
Add the diced potatoes to the pot and stir to combine with the other vegetables.
Pour in the canned diced tomatoes (with their juices) and the vegetable broth.
Season the mixture with thyme, rosemary, smoked paprika, and add a bay leaf.
Bring the stew to a gentle boil, then reduce the heat to low and let it simmer for 25 minutes, or until the potatoes are tender.
After 25 minutes, stir in the red kidney beans and frozen peas. Cook for an additional 5 minutes.
Taste the stew and adjust the seasoning with salt and black pepper as needed.
Remove the bay leaf before serving.
Ladle the Slumgumany into bowls and garnish with freshly chopped parsley if desired. Serve warm.
Nutrition Facts
Calories |
1973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6905 mg | 300% | |
| Total Carbohydrate | 302.3 g | 110% | |
| Dietary Fiber | 72.2 g | 258% | |
| Total Sugars | 67.6 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 920 mg | 71% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 8410 mg | 179% | |
*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.
