Bean Stew Recipe Vegetarian: Easy, Hearty, and Delicious

There’s nothing quite like a warm, hearty bean stew to comfort the soul and nourish the body, especially when it’s packed with wholesome vegetarian ingredients. Whether you’re a seasoned vegetarian or simply looking to add more plant-based meals to your repertoire, this bean stew recipe vegetarian offers a delightful balance of flavors and textures that will satisfy your cravings without any meat.

Rich in fiber, protein, and vibrant vegetables, this stew is perfect for cozy dinners, meal prepping, or sharing with friends and family.

With simple pantry staples and fresh ingredients, this recipe is incredibly versatile and easy to make. It combines the earthiness of beans with aromatic herbs and spices, creating a dish that is both nutritious and soul-warming.

You’ll find that this stew pairs wonderfully with a variety of sides and keeps beautifully for leftovers. Dive into this vegetarian bean stew and discover how comforting plant-based cooking can be!

Why You’ll Love This Recipe

This vegetarian bean stew is a crowd-pleaser for many reasons. First, it’s nutrient-dense, offering a great source of plant-based protein and fiber from the beans, making it incredibly filling and satisfying.

The combination of fresh vegetables and warming spices means every bite bursts with flavor.

Additionally, it’s easy to customize — swap out beans or vegetables to suit your preferences or pantry availability. It’s also a fantastic recipe to make in large batches and freeze for quick, nourishing meals later.

Plus, it’s perfect for anyone following a vegetarian or vegan diet, and it’s budget-friendly too!

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, chopped
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 2 cans (15 oz each) mixed beans (such as kidney beans, chickpeas, black beans), drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and black pepper to taste
• Fresh parsley, chopped for garnish
• Optional: 1 teaspoon chili flakes for a spicy kick

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or spatula
• Can opener
• Measuring spoons and cups
• Ladle for serving

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until translucent and fragrant.
2. Add the minced garlic, diced carrots, and celery. Cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
3. Stir in the red bell pepper, zucchini, and green beans. Cook for 3-4 minutes to allow the vegetables to start tenderizing.
4. Add the smoked paprika, cumin, oregano, and bay leaf. Stir well to coat the vegetables with the spices, releasing their flavors.
5. Pour in the diced tomatoes and vegetable broth, stirring to combine all ingredients thoroughly.
6. Bring the stew to a boil. Once boiling, reduce the heat to low and simmer, uncovered, for 20 minutes. This allows the flavors to meld and the vegetables to soften completely.
7. Add the drained and rinsed mixed beans to the pot. Stir gently to incorporate the beans without mashing them.
8. Simmer for an additional 10-15 minutes to heat the beans through and thicken the stew slightly. Season with salt, black pepper, and chili flakes (if using) to taste.
9. Remove the bay leaf before serving.
10. Garnish with fresh parsley and serve hot with crusty bread, rice, or your favorite side.

Tips & Variations

“To get the most flavor from your stew, don’t rush the sautéing of the base vegetables — letting the onions, garlic, and carrots soften properly creates a rich foundation.”

• Beans: Use any combination of beans you prefer — navy, pinto, or lentils work wonderfully too.
• Vegetables: Seasonal veggies like sweet potatoes, kale, or spinach can be added for extra nutrition and color.
• Spices: Add a teaspoon of turmeric or coriander for a different flavor profile.
• Make it creamy: Stir in a splash of coconut milk or a dollop of plain yogurt just before serving for a creamy texture.
• Slow cooker option: Combine all ingredients except the beans in a slow cooker on low for 6 hours, then add beans in the last hour.

Nutrition Facts

Serving Suggestions

This bean stew is incredibly versatile when it comes to serving. It’s fantastic on its own as a hearty meal, but here are some delicious ways to enjoy it:

• Serve over steamed brown rice or quinoa for a complete protein-packed meal.
• Pair with warm, crusty bread or garlic naan to soak up the flavorful broth.
• Top with a dollop of sour cream or vegan yogurt and a sprinkle of fresh herbs for added creaminess and freshness.
• For a lighter meal, serve alongside a crisp green salad or roasted vegetables.

Looking for more vegetarian ideas? Check out our Kosher Sushi Salad Recipe for a fresh twist or try the comforting Magic Dough Recipe to bake your own fresh bread to serve with this stew.

For a sweet finish to your meal, our Marzipan Challah Recipe makes a perfect treat.

Conclusion

This vegetarian bean stew recipe is a testament to how simple, wholesome ingredients can come together to create an unforgettable meal. With its rich flavors, hearty texture, and nutritious profile, it’s a wonderful addition to any meal plan, whether you’re cooking for yourself, family, or friends.

It’s easy enough for weeknight dinners yet special enough to serve when entertaining. Plus, it’s a versatile base for countless variations, so feel free to get creative and tailor it to your tastes.

Embrace the warmth and comfort this stew brings, and enjoy the many health benefits that come from eating plant-based meals. Happy cooking!

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