Bean Stew

Bean stew is warm, filling, and deeply satisfying. Slow-simmered beans, vegetables, and gentle spices come together into a dish that feels grounding and nourishing. It’s simple food meant to be enjoyed slowly perfect with bread, rice, or on its own.

This is Let’s Veg comfort in a bowl.

Olivia

Bean Stew

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Bean stew made hearty and comforting with beans, vegetables, and spices. A simple Let’s Veg recipe perfect for easy home cooking.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Appetizer, Main Course, Side Dish, Snack

Cuisine: American

Calories: 73

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

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• 2 tbsp olive oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 1 carrot diced
• 1 celery stalk diced (optional)
• 2 cans 15 oz each beans (white beans, kidney beans, or mixed), drained and rinsed
• 1 can 14–15 oz diced tomatoes
• 2½ cups vegetable broth or water
• 1 tsp ground cumin
• ½ tsp paprika
• Salt to taste
• Black pepper to taste
• Fresh parsley or cilantro chopped (optional)

Equipment

small soup pot

Cooking Instructions

 

1. Heat olive oil in a pot over medium heat.
2. Add onion and cook for 4-5 minutes until soft.
3. Add garlic and cook for 30 seconds until fragrant.
4. Stir in carrot and celery; cook for 3-4 minutes.
5. Add beans, diced tomatoes, vegetable broth, cumin, paprika, salt, and pepper.
6. Bring to a gentle boil, then reduce heat and simmer for 25-30 minutes, stirring occasionally.
7. Taste and adjust seasoning.
8. Garnish with fresh herbs if using and serve warm.

Nutrition

Calories: 73kcalCarbohydrates: 7gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 408mgPotassium: 205mgFiber: 1gSugar: 4gVitamin A: 2077IUVitamin C: 9mgCalcium: 35mgIron: 1mg

Notes

Mash some beans for a thicker stew

Add spinach or kale near the end

Keeps well refrigerated for up to 3 days

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