Description
A comforting and nutritious bean stew that is perfect for any occasion. This recipe combines a variety of beans with vegetables and spices to create a delicious and filling meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until translucent.
- Add carrot, celery, and bell pepper to the pot. Cook for about 5 minutes until the vegetables soften.
- Stir in the zucchini, diced tomatoes, and vegetable broth. Bring to a boil.
- Add the black beans, kidney beans, cannellini beans, cumin, smoked paprika, salt, and pepper. Reduce heat and let it simmer for 20-25 minutes.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
- Feel free to add other vegetables like spinach or kale for extra nutrition.
- This stew can be made ahead of time and tastes even better the next day.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Category: Main Course
Nutrition
- Calories: 220
- Sugar: 4
- Fat: 4
- Carbohydrates: 38
- Fiber: 10
- Protein: 12
Keywords: bean stew, vegetarian stew, hearty stew, bean recipes, healthy dinner