Sugar-Free Hearty Beans with Vegetables
Savor the wholesome flavors of this Sugar-Free Hearty Beans with Vegetables recipe, a nourishing one-pot dish that's brimming with vibrant colors and nutrition. Featuring a medley of fresh vegetables like zucchini, red bell pepper, carrots, and celery, coupled with protein-packed kidney and black beans, this recipe delivers fiber, vitamins, and plant-based goodness in every bite. Seasoned with fragrant dried herbs and spices, including thyme, oregano, and cumin, and simmered in a flavorful vegetable broth, this meal is both satisfying and naturally sugar-free. Whether you're following a sugar-free diet, seeking a vegetarian dinner idea, or simply craving a hearty, comforting dish, this recipe is quick to prepare and perfect for weeknights. Serve it steaming hot on its own, or pair it with brown rice, quinoa, or a crusty piece of bread for a truly wholesome meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 2 medium, diced carrot
- 2 diced celery stalk
- 1 medium, diced red bell pepper
- 1 medium, diced zucchini
- 400 grams canned diced tomatoes
- 4 cups vegetable broth
- 2 cups cooked kidney beans
- 2 cups cooked black beans
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onions to the pot and sauté for about 5 minutes until they are translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced carrot, celery, red bell pepper, and zucchini to the pot. Cook, stirring occasionally, for 5-7 minutes until the vegetables start to soften.
Pour in the canned diced tomatoes and vegetable broth, and bring the mixture to a simmer.
Add cooked kidney beans and black beans to the pot and stir in the dried thyme, dried oregano, ground cumin, and bay leaf.
Season with salt and black pepper, stir well to combine.
Reduce the heat to low, cover the pot, and let the mixture simmer gently for about 30 minutes, stirring occasionally.
Taste and adjust seasoning if necessary, then discard the bay leaf.
Garnish with chopped fresh parsley before serving.
Serve hot as a standalone dish or over brown rice or quinoa for a complete meal.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7148 mg | 311% | |
| Total Carbohydrate | 299.6 g | 109% | |
| Dietary Fiber | 87.0 g | 311% | |
| Total Sugars | 58.2 g | ||
| Protein | 93.4 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 690 mg | 53% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 6897 mg | 147% | |
*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.
