This hearty mixed bean and vegetable stew is packed with four kinds of beans, eight vegetables and a simple blend of pantry spices, all simmered together in one pot. It’s filling, budget-friendly and ready in under an hour, and it tastes even better the next day.
Beans are one of my favorite pantry staples. They’re inexpensive and versatile, and they’re a great source of protein and fiber. When the weather cools down, this vegan bean stew is in my regular rotation along with my Instant Pot Vegetable Barley Soup and Vegetarian Instant Pot Navy Bean Soup.
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Hearty Vegetarian Stew with Vegetables and Beans
- Hearty and filling, with plenty of plant-based protein from four kinds of beans.
- Made with simple pantry staples and whatever veggies are in your crisper drawer.
- One pot, so cleanup is easy.
- Great for meal prep, since the flavors get even better on day two.
The Ingredients
The ingredient list looks long, but almost everything is a canned good or a pantry spice. You’ll find the exact amounts in the recipe card below.
- Vegetables: Onion, red bell pepper (or green), celery, carrots, zucchini and broccoli. Cut them into bite-sized pieces so every spoonful gets a little of everything.
- Canned tomatoes and tomato paste: Diced tomatoes in their juices make the base, and tomato paste adds depth.
- Beans: I use one can each of white beans (cannellini), red kidney beans, black beans and chickpeas (garbanzo beans). Drain and rinse them before adding.
- Corn: Canned corn kernels, drained. It’s optional, but it adds a little sweetness.
- Garlic and spices: Fresh garlic, chili powder, cumin, oregano, a pinch of cayenne and a bay leaf. The oregano, cayenne and bay leaf are optional, but I recommend all of them for the best flavor.
- Broth: Vegetable or no-chicken broth. I use Better Than Bouillon.
- Oil: Any neutral cooking oil, like vegetable or avocado oil.
How to Make Mixed Bean and Vegetable Stew
Step 1: Prep the vegetables. Dice the onion and bell pepper, slice the celery, carrots and zucchini, and cut the broccoli into small florets. Drain and rinse the beans and corn.
Step 2: Saute the vegetables. Heat the oil in a large pot over medium-high heat. Add the onion, bell pepper, celery, carrots and zucchini and saute for 3 to 4 minutes, until tender and starting to brown.
Step 3: Add the garlic and spices. Add the garlic, chili powder, cumin, oregano, cayenne and bay leaf.
Step 4: Toast the spices. Stir and saute for about 1 minute, until fragrant.
Step 5: Add the broccoli and tomatoes. Add the broccoli florets and the diced tomatoes with their juices.
Step 6: Add the beans and corn. Add all four kinds of beans and the corn.
Step 7: Add the tomato paste and broth. Add the tomato paste, broth, salt and pepper and stir well.
Step 8: Simmer. Bring the stew to a boil, cover, reduce the heat to low and simmer for 25 minutes, until the vegetables are tender. Remove the bay leaf, taste and adjust the seasoning.
Let the vegetables brown. Giving the vegetables a few minutes to brown in step 2 adds a lot of flavor to the finished stew.
Watch me make it!
Toni’s Recipe Tips
- Don’t rush the simmer. The low, slow simmer is what brings the flavors together. If it tastes too tomato-forward, give it a few more minutes.
- Cut everything about the same size. Bite-sized pieces cook evenly and make the stew easy to eat.
- For a thicker stew: Use a little less broth, or stir in a slurry of 1 tablespoon cornstarch and 1 to 2 tablespoons water at the end and simmer until it thickens.
- For a creamier stew: Blend about a cup of the beans and broth, then stir it back into the pot.
- Taste before serving. Add more salt, pepper or cayenne to your liking.
Ideas I Haven’t Tried Yet
I haven’t tested these, but they’re easy ideas if you want to switch things up. If you try one, let me know how it goes in the comments!
- Lentils: Canned brown or green lentils in place of one of the cans of beans.
- More vegetables: Diced potatoes, sweet potato or butternut squash (simmer until tender), cauliflower, mushrooms, peas or green beans. A reader added small gold potatoes with the broccoli and loved it.
- Greens: Stir in spinach at the end, or kale for the last 5 to 8 minutes.
- A splash of acid: A squeeze of lemon juice or a splash of vinegar right before serving.
- Toppings: A spoonful of dairy-free yogurt or a little shredded vegan cheese.
- Slow cooker: Saute the vegetables and spices on the stove first, then move everything to a slow cooker.
- Instant Pot: Use the Saute function for the vegetables and spices, then pressure cook. I haven’t tested the timing.
What To Serve With Vegan Stew
This stew is a full meal on its own, but it’s also great with:
- Crusty bread, my Easy Garlic Herb Focaccia or Easy Air Fryer Garlic Bread for dipping.
- A scoop of Perfect Instant Pot Jasmine Rice or Instant Pot Quinoa to make it even heartier.
- Make the BEST Garlic Mashed Potatoes spooned underneath.
- A fresh side like my Easy Vegan Greek Salad.
Looking for more bean recipes? Try my Instant Pot Lentil Soup or Easy Vegan Taco Soup.
Storage Instructions
Make ahead: This stew tastes even better on day two, so it’s a great one to make a day ahead.
Fridge: Let it cool, then keep it in an airtight container in the fridge for 4 to 5 days.
Freezer: Freeze cooled stew in freezer-safe containers or Souper Cubes, leaving room for it to expand, for up to 3 months. Thaw overnight in the fridge.
Reheat: Warm it on the stovetop or in the microwave, adding a splash of broth or water if it has thickened.
FAQs
Yes. Drain and rinse all four cans of beans before adding them to the stew. Drain the corn too.
It makes about 16 cups, or 8 servings of about 2 cups each. The nutrition on the recipe card is per serving.
Yes, but cook them first. About 1½ cups of cooked beans replaces each 15-ounce can.
Yes! Mix and match whatever canned beans you have, like pinto, navy or great northern beans. Just keep the total to four cans.
Stir 1 tablespoon of cornstarch into 1 to 2 tablespoons of water until smooth, add it to the stew and simmer, stirring, until it thickens. You can also blend about a cup of the stew and stir it back in.
Yes. Let it cool completely, then freeze it in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Did you make this mixed bean and vegetable stew? I’d love to hear how it turned out! Leave a 🌟 star rating and a 📝 comment below, and tag me on Instagram so I can see your photos.
More Vegan Soups & Stews Recipes
Mixed Bean and Vegetable Stew
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Video
Ingredients
- 2 tablespoons vegetable oil
- 1 small yellow onion diced
- 1 red or green bell pepper diced
- 3 ribs celery sliced
- 2 carrots sliced
- 2 small zucchini sliced
- 4 garlic cloves minced
- ½ tablespoon chili powder
- ½ tablespoon cumin
- 1 teaspoon oregano optional
- ¼ teaspoon cayenne pepper optional
- 1 bay leaf optional
- 1 medium head broccoli cut into small florets
- 1 (14.5-ounce) can diced tomatoes with their juices
- 1 (15-ounce) can white beans drained and rinsed
- 1 (15-ounce) can red kidney beans drained and rinsed
- 1 (15-ounce) can black beans drained and rinsed
- 1 (15-ounce) can garbanzo beans drained and rinsed
- 1 (15.25-ounce) can corn kernels drained, optional
- 1 (6-ounce) can tomato paste
- 3 cups vegetable or no-chicken broth
- Salt and pepper to taste
Instructions
Dice the onion and bell pepper, slice the celery, carrots and zucchini, and cut the broccoli into small florets. Drain and rinse the beans and drain the corn.
In a large pot over medium-high heat, heat the oil. Add the onion, bell pepper, celery, carrots and zucchini and saute for 3 to 4 minutes, until the vegetables are tender and starting to brown.
Add the garlic, chili powder, cumin, oregano (if using), cayenne pepper (if using) and bay leaf (if using), and saute for 1 more minute, until fragrant.
Add the broccoli, diced tomatoes with their juices, beans, corn (if using), tomato paste, vegetable broth, salt and pepper, and stir well.
Bring to a boil, then cover, reduce the heat to low and simmer for 25 minutes, until the vegetables are tender.
Remove the bay leaf, taste and adjust the salt and pepper, and serve warm.
Notes
- Makes about 16 cups, or 8 servings of about 2 cups each.
- Don't rush the simmer. The low, slow simmer brings the flavors together.
- For a thicker stew, use a little less broth, or stir in 1 tablespoon of cornstarch mixed with 1 to 2 tablespoons of water at the end and simmer until it thickens.
- Store leftovers in an airtight container in the fridge for 4 to 5 days. The flavor is even better the next day.
- To freeze, cool completely and freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge.
Andrea says
So filling and delicious! Love it!
Mary O’Brien says
Love bean stews and this looks like a winner. Making this soon before summer sets in and the salads come out. It looks delicious.
Andrea says
They're always super filling and hit the spot!
Kayla DiMaggio says
This mixed bean and vegetable stew was so easy and delicious! Loved how hearty it was!
Andrea says
Love a good easy and filling soup. So good!
Tina says
This is my kind of stew! Delicious!
Andrea says
It's the best!!
Nora says
This stew turned out perfectly! The whole family loved it! Thanks for the recipe!
Andrea says
Nothing like an easy and delicious family-approved stew!
Amanda says
So many tasty veggies and textures in here! Yum!
Andrea says
Right?! Full of delicious flavors and yummy nutrients!
Teodora says
So filling and healthy! I love t!
Andrea says
Gotta love a good vegan stew!
Gina H. says
So hearty and tasty! I love meals that you can make that last all week long. Wonderful!
Andrea says
Yess! Meal prep for the win!
Marinela says
This hearty stew is such a delicious and nourishing meal, so comforting! Love it!
Andrea says
Gotta love a good cozy and delicious meal!
Janaye says
Love a good veggie stew! Delicious
Andrea says
Agreed! So so good!
Ashley says
Calories are based on how many servings?
Andrea says
Hi! It's based on 6 servings 🙂
Lacey says
Made this last night for my husband and me, and we both loved it! He went back for seconds and actually looked forward to the leftovers. It was so tasty and felt good making a healthy but comforting meal.
Andrea says
That is so awesome! You know its good when seconds are involved! Love it!
Brian C. says
Is it best to add canned beans with juice or rinse first? Gonna make this for the fam tomorrow. Looks great!
Andrea says
Drain and rinse 🙂 Enjoy!
Donna says
Question: Do you add the entire contents of the beans cans or do you rinse the beans first? I want to make this because it just looks amazing!
Andrea says
Sorry about that! Draining them and rinsing them is the way to go! Enjoy 🙂
Deb G says
Hi! This looks so delicious! Recipe doesn’t mention whether to drain and rinse the beans. Do I drain/rinse, or just dump them in? Thanks! 🙂
Andrea says
Hi! so sorry about that! Yes - you'll want to drain and rinse them 🙂 Enjoy!
Cassandra says
I made this tonight for the first time, and we really liked it. This makes a LOT -- we will have this again later in the week and I'm going to freeze the rest for future quick dinners. Will make again.
Andrea says
Love to hear that you enjoyed it! It's a filling one for sure!
Marie says
I made this delicious and hardy stew last night for dinner. It is definitely going to be a regular item on our dinner plan. There were lots of leftovers so I froze them in individual serving size glass dishes to enjoy quick reheat dinners. Thank you for the recipe!
Andrea says
That's so awesome to hear! It's a great go-to recipe for weeknight meals!
Lisa Albright says
Are there instructions to make this in an instant pot? It sounds fabulous.
Toni Okamoto says
Hi! I haven't tested this one in the Instant Pot yet, so I don't have exact timing for you. If you try it, I'd love to hear how it goes!
Mim says
Just used the recipe idea to make dish. I made it in my pressure cooker. Threw chopped carrots and onion in then added some frozen cut green beans and frozen corn I had left over. I added the diced tomatoes and spices and pressure cooked a few minutes. Released pressure and added the beans. So delicious! Thanks for good recipe.
Andrea says
Sounds absolutely amazing!
Rosemary Megan says
Really liked this recipe, I made it one night and took it to work the next day for a fasting day, the only thing I didn't like was the calorie count, was it per portion or for the entire recipe and to be split between 6 portions.
Andrea says
That's so awesome! It's for the entire recipe to be split between 6 portions. Glad you enjoyed the recipe!
Greta says
This was a really good side for our dish. Love how easy it is to make and the flavors are on point too. It was delicious!
Andrea says
Right?! It's such a yummy stew!
Jess says
Delicious and comforting!
Andrea says
The most cozy stew!
Laurie Griggs says
I've been craving a tomato-based veggie stew! This recipe is a keeper!
Andrea says
It's the best stew! Hope you love it!
Pierre says
This was easy to prepare, delicious, filling and healthy. This is now going to be a regular menu item in my house.
Andrea says
So glad you enjoyed this stew! It's sooo cozy!
Nancy says
This was very good. I did use virgin olive oil and added extra fresh garlic and chili pepper spice.
If desired, and not looking strictly for vegetarian meal, precooked bacon is also an excellent addition to this Vegetable and bean soup.
Andrea says
Love the fresh garlic and chili pepper addition! Bet it was extra tasty 🙂
Ana says
This is such a treat! Thank you for sharing! I'm not the type to cook often but this was a pleasure to make. Didn't take too long either and the kitchen didn't explode so that's always a perk 😀
Delicious, filling, comforting... 10/10
Andrea says
So glad you enjoyed this yummy and easy-to-make stew! It's a tasty one alright!
Cassara Beaumont says
This recipe was so yummy. My daughter wanted to cook a beef stew and a vegetable stew for my husband because he is a pescatarian. So I found this recipe online and we tried it. My husband, who really doesn’t like trying things outside of his food box, tried it in his effort to expand his palette and loved this stew so much. We all did. I’m excited to try various this stew with some other vegetables. Thank you for sharing. It is much appreciated.
Andrea says
That is so awesome to hear! So glad you guys all enjoyed this simple stew! Toni makes the best recipes.
Tania Allan says
My fridge is bare! But I can make this! Yay! Question, can I freeze some?
Toni says
You absolutely can. It freezes great. Just let it cool completely before freezing. 🙂
Deanna says
This stew was very delicious!! I added in 4 small gold potatoes with the broccoli, and it turned out great. I ate it with a side of avocado. 5 STARS!!! P.S. I could have let it simmer for another ten minutes so everything was softer as I like my vegetables on the softer side. However, it was still delicious like this, they just had a very slight crunch.
Andrea says
Love the extra baby potatoes! Bet it was delicious 🙂 Thanks for sharing!
Liz Nigh says
Could you tell me what the portion size per person is for this recipe?
Toni Okamoto says
Hi Liz! This recipe makes 6 to 8 servings, so one portion is about a sixth to an eighth of the pot. The nutrition on the recipe card is per serving. Enjoy!
De says
A quick trip to the farmers market, and this fall soup was on the stove. I adjusted the spices for my liking using coriander rather than cumin and some Italian seasoning rather than chili pepper. This is a really marvelous recipe for fall!
Toni Okamoto says
I love that you made it your own with coriander and Italian seasoning! Thanks so much for sharing, and enjoy all those farmers market veggies!