Vegetarian Hearty Beans Stew
Warm, comforting, and packed with nutritious vegetables, this Vegetarian Hearty Beans Stew is the ultimate one-pot meal for cozy nights. Featuring a vibrant mix of carrots, celery, potatoes, zucchini, and red bell pepper simmered to perfection with protein-rich white and kidney beans, this stew delivers a satisfying combination of flavors and textures. Enhanced with aromatic dried herbs like thyme and rosemary, and a splash of vegetable broth and canned tomatoes, it’s a simple yet flavor-packed dish that’s perfect for meat-free dining. Ready in about an hour, this hearty stew is ideal for meal prepping or serving up to a crowd. Garnished with fresh parsley for a burst of brightness, it’s a wholesome and filling recipe you’ll want to bookmark!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced onion
- 3 minced garlic cloves
- 2 medium, sliced carrots
- 2 sliced celery stalks
- 1 diced red bell pepper
- 2 medium, diced potatoes
- 1 medium, diced zucchini
- 15 ounces canned diced tomatoes
- 4 cups vegetable broth
- 15 ounces, drained and rinsed canned white beans
- 15 ounces, drained and rinsed canned kidney beans
- 1 bay leaf
- 1 teaspoon, dried thyme
- 1 teaspoon, dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent.
Add the minced garlic, sliced carrots, and sliced celery to the pot and cook for an additional 3 minutes, stirring occasionally.
Stir in the diced red bell pepper, potatoes, and zucchini. Continue to cook for another 5 minutes, allowing the vegetables to begin to soften.
Pour in the canned diced tomatoes and vegetable broth, stirring to combine.
Add the drained and rinsed white and kidney beans to the pot.
Season the stew with bay leaf, dried thyme, dried rosemary, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for 30 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded.
Remove the bay leaf and adjust seasoning if necessary.
Garnish the stew with chopped fresh parsley before serving hot.
Nutrition Facts
Calories |
2354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7183 mg | 312% | |
| Total Carbohydrate | 381.3 g | 139% | |
| Dietary Fiber | 87.9 g | 314% | |
| Total Sugars | 66.9 g | ||
| Protein | 103.9 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 956 mg | 74% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 9123 mg | 194% | |
*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.
