Budget-Friendly Vegetable and Bean Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-25 · Updated 2026-03-25

A hearty stew made with inexpensive ingredients like kidney beans, potatoes, and carrots. Slow-cooked to perfection, it's a filling and economical meal for any season. This international-inspired soups (vegetarian) ready in about 55 minutes pairs medium, diced potatoes, medium, diced carrots, stalks, chopped celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz), drained and rinsed kidney beans
• 2 medium, diced potatoes
• 2 medium, diced carrots
• 2 stalks, chopped celery
• 2 cups, diced tomatoes
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 large, chopped onion
• 2 cloves, minced garlic
• 1 tsp salt
• 1 tsp thyme

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large chopped onion and 2 minced garlic cloves. Sauté for 3 minutes until onion is translucent.
2. Step 2: Stir in 2 medium diced potatoes, 2 medium diced carrots, 2 chopped celery stalks, and 2 cups diced tomatoes. Cook for 5 minutes until vegetables begin to soften.
3. Step 3: Add 4 cups vegetable broth, 1 can drained and rinsed kidney beans, 1 tsp salt, and 1 tsp thyme. Bring to a boil, then reduce heat to low. Simmer for 25-30 minutes until vegetables are tender and stew thickens.
4. Step 4: Taste and adjust seasoning. Serve hot with a side of crusty bread or a sprinkle of fresh parsley.