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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
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: American
Calories: 73
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 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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