Go Back
–+ servings
Overhead view of a bowl of mixed bean and vegetable stew with kidney beans, chickpeas, zucchini, carrots and broccoli.
Print Recipe
4.98 from 88 votes

Mixed Bean and Vegetable Stew

This hearty mixed bean and vegetable stew is packed with four kinds of beans, eight vegetables and simple pantry spices. A filling one-pot vegan stew that's ready in under an hour.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 242kcal
Author: Toni

Equipment

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.
    Chopped onion, bell pepper, celery, carrots, and zucchini on a cutting board.
  • 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.
    Chopped vegetables added to a large pot.
  • 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.
    Seasoned vegetables cooking in a pot.
  • Add the broccoli, diced tomatoes with their juices, beans, corn (if using), tomato paste, vegetable broth, salt and pepper, and stir well.
    Vegetable broth poured into the bean stew.
  • Bring to a boil, then cover, reduce the heat to low and simmer for 25 minutes, until the vegetables are tender.
    Mixed bean and vegetable stew simmering in a pot.
  • Remove the bay leaf, taste and adjust the salt and pepper, and serve warm.
    Mixed bean stew served in a bowl.

Video

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.

Nutrition

Serving: 1serving | Calories: 242kcal | Carbohydrates: 40g | Protein: 12g | Fat: 5g | Saturated Fat: 0.6g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 2.4g | Sodium: 761mg | Potassium: 1047mg | Fiber: 12g | Sugar: 10g | Vitamin A: 4144IU | Vitamin C: 84mg | Calcium: 137mg | Iron: 4.1mg