Hearty Mixed Bean and Vegetable Stew

Quick Recipe Version (TL;DR)

• Yield: 6 servings (about 9 cups total)
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 1 tbsp olive oil
• 1 large yellow onion, diced (about 2 cups)
• 2 celery stalks, diced (about 1 cup)
• 2 large carrots, diced (about 1 1/2 cups)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 (28 oz / 794 g) can diced tomatoes (with juices)
• 4 cups (960 ml) low-sodium vegetable broth
• 1 cup (240 ml) water
• 1 lb (454 g) Yukon Gold potatoes, diced into 3/4-inch pieces (about 3 cups)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf
• 1 (15 oz / 425 g) can kidney beans, rinsed and drained
• 1 (15 oz / 425 g) can cannellini beans, rinsed and drained
• 1 (15 oz / 425 g) can chickpeas, rinsed and drained
• 2 tbsp chopped fresh parsley (optional)
• 1 tbsp red wine vinegar or lemon juice (to finish)

Do This

• 1. Sauté onion, celery, and carrots in olive oil for 8 minutes; add garlic for 30 seconds.
• 2. Stir in tomato paste for 1 minute; add tomatoes, broth, water, potatoes, salt, pepper, paprika, thyme, rosemary, and bay leaf.
• 3. Bring to a boil, then cover and simmer on low for 20 minutes.
• 4. Add the three beans; simmer uncovered 15–20 minutes until potatoes are tender and stew thickens.
• 5. Mash a cup of stew in the pot (optional) to thicken; adjust salt and pepper.
• 6. Remove bay leaf; stir in vinegar/lemon juice and parsley; rest 5 minutes and serve hot.

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Why You’ll Love This Recipe

• Hearty and satisfying: tender potatoes and three kinds of beans make it truly filling.
• One-pot and weeknight-friendly: simple chopping, then mostly hands-off simmering.
• Big flavor from everyday ingredients: tomato paste, herbs, and a quick acidic finish brighten everything.
• Great for meal prep: it stores and reheats beautifully, and tastes even better the next day.

Grocery List

• Produce: 1 large yellow onion, 2 celery stalks, 2 large carrots, 4 garlic cloves, 1 lb Yukon Gold potatoes, fresh parsley (optional), lemon (optional alternative to vinegar)
• Dairy: none required (optional topping: plain yogurt or sour cream)
• Pantry: olive oil, tomato paste, 1 (28 oz) can diced tomatoes, 3 (15 oz) cans beans (kidney, cannellini, chickpeas), low-sodium vegetable broth, kosher salt, black pepper, smoked paprika, dried thyme, dried rosemary, bay leaf, red wine vinegar

Full Ingredients

Aromatics

• 1 tbsp olive oil
• 1 large yellow onion, diced (about 2 cups)
• 2 celery stalks, diced (about 1 cup)
• 2 large carrots, diced (about 1 1/2 cups)
• 4 garlic cloves, minced

Tomato Base & Liquid

• 2 tbsp tomato paste
• 1 (28 oz / 794 g) can diced tomatoes (do not drain)
• 4 cups (960 ml) low-sodium vegetable broth
• 1 cup (240 ml) water

Vegetables

• 1 lb (454 g) Yukon Gold potatoes, diced into 3/4-inch pieces (about 3 cups)

Beans

• 1 (15 oz / 425 g) can kidney beans, rinsed and drained (about 1 1/2 cups)
• 1 (15 oz / 425 g) can cannellini beans, rinsed and drained (about 1 1/2 cups)
• 1 (15 oz / 425 g) can chickpeas, rinsed and drained (about 1 1/2 cups)

Seasonings & Finish

• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf
• 1 tbsp red wine vinegar or lemon juice (stir in at the end)
• 2 tbsp chopped fresh parsley (optional, for serving)

Step-by-Step Instructions

Step 1: Prep your vegetables and beans

Dice the onion, celery, and carrots into small, even pieces so they cook at the same rate. Mince the garlic. Dice the potatoes into 3/4-inch cubes.

Rinse and drain the kidney beans, cannellini beans, and chickpeas in a colander. This removes excess sodium and helps the stew taste cleaner and less “canned.”

Step 2: Sauté the aromatics until softened

Set a large Dutch oven or heavy-bottomed pot over medium heat. Add the 1 tbsp olive oil.

Add the diced onion, celery, and carrots. Cook, stirring occasionally, for 8 minutes, until the onion looks translucent and the vegetables begin to soften.

Step 3: Bloom the garlic and tomato paste

Add the minced garlic and cook for 30 seconds, stirring constantly so it doesn’t brown.

Stir in the 2 tbsp tomato paste and cook for 1 minute. This quick step deepens the tomato flavor and gives the stew a richer, more savory base.

Step 4: Build the broth and start simmering

Add the diced tomatoes (with juices), vegetable broth, and water. Stir well, scraping the bottom of the pot to loosen any flavorful bits.

Add the diced potatoes, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika, 1 1/2 tsp dried thyme, 1/2 tsp dried rosemary, and the bay leaf.

Increase heat to bring the stew to a boil, then reduce to low heat, cover, and simmer for 20 minutes.

Step 5: Add the beans and finish cooking

Stir in the rinsed and drained kidney beans, cannellini beans, and chickpeas.

Simmer uncovered on low for 15–20 minutes, stirring every few minutes, until the potatoes are fork-tender and the stew has thickened slightly.

Step 6: Thicken (optional) and adjust seasoning

If you like a thicker, more stew-like texture, use a ladle to scoop out about 1 cup of the stew (aim for potatoes and beans). Mash it with a fork in a bowl, then stir it back into the pot. Alternatively, mash directly in the pot with a potato masher, using just 2–3 gentle presses so you keep plenty of chunks.

Taste and adjust with additional salt and pepper as needed.

Step 7: Brighten and serve

Turn off the heat and remove the bay leaf.

Stir in 1 tbsp red wine vinegar (or lemon juice). This small splash wakes up the whole pot and balances the beans and potatoes.

Let the stew rest for 5 minutes so the flavors settle, then ladle into bowls. Top with chopped parsley if you like. Serve hot.

Pro Tips

• Cut potatoes evenly: 3/4-inch pieces cook through in the stated time without turning to mush.
• Use low-sodium broth: Beans and canned tomatoes already add salt. Start with 1 tsp salt and adjust at the end.
• Thicken without flour: Mashing a portion of the potatoes and beans creates a naturally creamy texture while keeping it rustic.
• Don’t skip the vinegar/lemon: Adding it at the end (not during simmering) keeps the flavor bright and fresh.
• Gentle simmer: Keep it at a low bubble so the potatoes hold their shape and the beans stay intact.

Variations

• Smoky ranch-style: Add 1 tsp ground cumin and increase smoked paprika to 1 1/2 tsp; finish with extra black pepper.
• Greens at the end: Stir in 3 cups (90 g) chopped kale or 4 packed cups (120 g) baby spinach during the last 2 minutes of simmering.
• Spicy: Add 1/4 tsp crushed red pepper flakes with the garlic, or stir in 1 tbsp canned chipotle in adobo (minced) for a smoky heat.

Storage & Make-Ahead

Cool the stew to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 5 days. Reheat gently on the stovetop over medium-low heat until steaming hot, about 8–12 minutes, adding a splash of water or broth if it has thickened. This stew also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate, based on 6 servings: 380 calories, 14 g protein, 62 g carbohydrates, 10 g fiber, 9 g fat, 900 mg sodium (varies by broth and canned goods).