Hearty Vegetable Bean Stew (Printable Version)

Savory blend of vegetables and beans, delicately seasoned with herbs for a warming dinner.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 2 medium potatoes, peeled and diced
07 - 1 red bell pepper, diced
08 - 1 medium zucchini, diced
09 - 1 cup green beans, trimmed and cut into 1-inch pieces

→ Legumes

10 - 1 can (15 oz) diced tomatoes with juice
11 - 1 can (15 oz) cannellini beans or chickpeas, drained and rinsed

→ Liquids

12 - 4 cups vegetable broth

→ Herbs & Spices

13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried oregano
15 - 1 bay leaf
16 - ½ teaspoon smoked paprika
17 - Salt and black pepper, to taste
18 - 2 tablespoons fresh parsley, chopped (for garnish)

# Step-by-Step:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté for 2 to 3 minutes until fragrant and translucent.
02 - Add sliced carrots, celery, and diced potatoes to the pot. Cook for 5 minutes, stirring occasionally to soften.
03 - Incorporate diced bell pepper, zucchini, and green beans; cook for 3 additional minutes.
04 - Stir in diced tomatoes with their juice, drained beans, vegetable broth, dried thyme, dried oregano, bay leaf, and smoked paprika. Season with salt and black pepper according to taste.
05 - Bring the mixture to a boil, then lower heat to a simmer. Cover and cook gently for 25 to 30 minutes until all vegetables are tender.
06 - Remove and discard the bay leaf. Adjust seasoning if necessary. Ladle the stew into bowls and garnish with chopped fresh parsley. Serve hot.

# Expert Advice:

01 -
  • It turns whatever vegetables you have into something deeply satisfying without any fuss or fancy technique.
  • The whole thing cooks in one pot, which means less cleanup and more time to sit down and actually enjoy it.
  • It tastes even better the next day, so leftovers become a gift instead of a chore.
  • It's flexible enough to handle substitutions, additions, or whatever's about to go bad in your crisper drawer.
02 -
  • Don't skip the step of cooking the onions and garlic first, that's where the flavor starts and rushing it leaves the whole stew tasting flat.
  • If your vegetables aren't tender after 30 minutes, just let it go a little longer, every stove and every potato is different.
  • Taste before serving, stews almost always need a bit more salt or pepper than you think once everything's cooked down.
03 -
  • Cut your vegetables into similar-sized pieces so they cook evenly and you don't end up with mush next to crunch.
  • Use a heavy-bottomed pot or Dutch oven to prevent sticking and to keep the heat steady and gentle.
  • If you want a thicker stew, mash a few of the potatoes against the side of the pot with your spoon before serving.

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