Hearty Meatless Vegetable Stew With Potatoes and Beans

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp dried oregano
• 1 tsp smoked paprika, 1/4 tsp red pepper flakes (optional)
• 1 1/2 lb Yukon Gold potatoes, cut into 3/4-inch cubes
• 3 medium carrots, sliced 1/2-inch thick
• 1 (14.5 oz) can diced tomatoes (with juices)
• 6 cups low-sodium vegetable broth
• 1 bay leaf
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 tbsp soy sauce (or tamari)
• 1 tbsp balsamic vinegar (or 2 tsp red wine vinegar)
• 3/4 tsp kosher salt, plus more to taste; 1/2 tsp black pepper
• 1/2 cup chopped fresh parsley

Do This

• 1) Sauté onion in olive oil over medium heat until soft (6–8 minutes); add garlic for 30 seconds.
• 2) Stir in tomato paste, dried herbs, smoked paprika (and pepper flakes) and cook 1 minute.
• 3) Add potatoes, carrots, diced tomatoes, broth, bay leaf, salt, and pepper.
• 4) Bring to a boil, then reduce to a gentle simmer, partially covered, 30 minutes.
• 5) Stir in beans and soy sauce; simmer 10–15 minutes until potatoes are tender.
• 6) Finish with balsamic vinegar and parsley; adjust salt/pepper and serve hot.

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Why You’ll Love This Recipe

• Hearty and satisfying: Potatoes and beans make it feel rich and filling without any meat.
• One pot, weeknight-friendly: Simple steps and straightforward ingredients.
• Big, cozy flavor: Tomato paste, herbs, and a splash of vinegar wake everything up.
• Great for leftovers: The stew gets even better after a night in the fridge.

Grocery List

• Produce: 1 large yellow onion, 4 cloves garlic, 1 1/2 lb Yukon Gold potatoes, 3 medium carrots, 1/2 cup fresh parsley
• Dairy: Optional: grated Parmesan for serving (or a Parmesan rind to simmer if not vegetarian-strict)
• Pantry: olive oil, tomato paste, 1 (14.5 oz) can diced tomatoes, 2 (15 oz) cans beans (cannellini + kidney), low-sodium vegetable broth, bay leaf, dried thyme, dried rosemary, dried oregano, smoked paprika, red pepper flakes (optional), soy sauce (or tamari), balsamic vinegar, kosher salt, black pepper

Full Ingredients

Base & Aromatics

• 2 tbsp olive oil
• 1 large yellow onion, diced (about 2 cups)
• 4 cloves garlic, minced

Vegetables

• 1 1/2 lb Yukon Gold potatoes, scrubbed and cut into 3/4-inch cubes (about 4 to 5 cups)
• 3 medium carrots, peeled and sliced into 1/2-inch rounds (about 2 cups)
• 1 (14.5 oz) can diced tomatoes, with juices

Beans

• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed

Liquids, Herbs & Seasonings

• 6 cups low-sodium vegetable broth
• 2 tbsp tomato paste
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/4 tsp red pepper flakes (optional)
• 3/4 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste

To Finish

• 1 tbsp soy sauce (or tamari)
• 1 tbsp balsamic vinegar (or 2 tsp red wine vinegar)
• 1/2 cup chopped fresh parsley
• Optional for serving: grated Parmesan, crusty bread, or a dollop of sour cream or plain yogurt

Step-by-Step Instructions

Step 1: Prep the vegetables

Dice the onion, mince the garlic, cube the potatoes into 3/4-inch pieces, and slice the carrots into 1/2-inch rounds. Try to keep the sizes consistent so everything cooks evenly.

Step 2: Sauté the onion until sweet and soft

Set a large Dutch oven or heavy-bottomed pot over medium heat. Add the 2 tbsp olive oil. Once it shimmers, add the diced onion and cook, stirring occasionally, until softened and lightly golden, 6 to 8 minutes.

Add the minced garlic and stir constantly for 30 seconds, just until fragrant (don’t let it brown).

Step 3: Bloom the tomato paste and dried herbs

Add the 2 tbsp tomato paste, dried thyme, dried rosemary, dried oregano, smoked paprika, and red pepper flakes (if using). Stir and cook for 1 minute.

This quick step deepens the flavor and helps the stew taste rich and “slow-cooked” even though it’s simple.

Step 4: Build the stew base

Add the cubed potatoes, sliced carrots, and the (14.5 oz) can diced tomatoes with all their juices. Pour in the 6 cups vegetable broth.

Add the bay leaf, 3/4 tsp kosher salt, and 1/2 tsp black pepper. Stir well, scraping the bottom of the pot to release any flavorful bits.

Step 5: Simmer until the vegetables are nearly tender

Increase the heat to bring the stew to a boil, then immediately reduce to a gentle simmer on low heat. Cover partially (lid slightly ajar) and simmer for 30 minutes, stirring every 8 to 10 minutes.

The potatoes should be starting to soften, but not fully falling apart yet.

Step 6: Add the beans and finish cooking

Stir in the drained and rinsed cannellini beans and kidney beans, plus the 1 tbsp soy sauce. Simmer, partially covered, for 10 to 15 minutes, or until the potatoes are fully tender and the broth has thickened slightly.

If you want a thicker stew, use a spoon to mash a few potato cubes against the side of the pot, then stir them back in.

Step 7: Brighten, herb, and serve

Turn off the heat. Stir in the 1 tbsp balsamic vinegar and the 1/2 cup chopped parsley. Taste and adjust salt and pepper as needed.

Remove the bay leaf. Ladle into bowls and serve hot. Optional: top with grated Parmesan and serve with crusty bread for dunking.

Pro Tips

• Don’t skip cooking the tomato paste: That 1 minute in the pot adds deep, roasted tomato flavor and makes the stew taste richer.
• Control the thickness: For a brothier stew, keep it covered a bit more. For thicker, leave the lid more ajar and mash a few potatoes at the end.
• Use low-sodium broth: Beans and broth can vary a lot in salt; starting lower lets you season precisely at the end.
• Finish with acid: The balsamic (or wine vinegar) wakes up the tomatoes and makes the herbs taste fresher.
• Herb swap friendly: If you have fresh thyme or rosemary, use 1 tbsp chopped fresh in place of 1 tsp dried.

Variations

• Extra-hearty “bean-forward”: Swap one can for chickpeas (15 oz, drained and rinsed) for a firmer bite.
• Spicy smoky stew: Add 1 diced chipotle pepper in adobo (plus 1 tsp adobo sauce) with the tomato paste; reduce smoked paprika to 1/2 tsp.
• Add greens at the end: Stir in 3 packed cups baby spinach during the last 2 minutes of cooking, just until wilted.

Storage & Make-Ahead

Let the stew cool to room temperature (about 30 minutes), then refrigerate in airtight containers for up to 5 days. Reheat gently on the stovetop over medium-low heat until hot, adding a splash of broth or water if it has thickened too much.

For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat. This stew is an excellent make-ahead meal; the flavor deepens after a day in the fridge.

Nutrition (per serving)

Approximate (based on 6 servings): 330 calories, 13 g protein, 55 g carbohydrates, 7 g fat, 13 g fiber, 780 mg sodium (will vary by broth/beans used).