Heirloom Vegetable and Bean Stew
A comforting one-pot stew featuring seasonal vegetables and pantry staples, simmered to deep flavor. This one pot ready in about 40 minutes pairs chopped carrots, chopped celery, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 calories and feeds 4, 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 cup chopped carrots
- 1/2 cup chopped celery
- 1/2 cup diced yellow onion
- 14 oz canned diced tomatoes
- 2 cups low-sodium vegetable broth
- 15 oz cannned white beans
- 2 tbsp chopped fresh thyme
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat olive oil in a large Dutch oven over medium heat. Add chopped carrots, celery, and diced yellow onion, stirring to coat. Cook for 5 minutes until vegetables soften but don't brown.
- Step 2: Stir in canned diced tomatoes with their juice, vegetable broth, and drained white beans. Bring to a gentle simmer, then reduce heat to low.
- Step 3: Add chopped fresh thyme, salt, and black pepper. Simmer uncovered for 25 minutes, stirring occasionally, until flavors meld and vegetables are tender.
Frequently asked questions
How long does Heirloom Vegetable and Bean Stew take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Heirloom Vegetable and Bean Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped carrots from drying out.
Can I substitute ingredients in Heirloom Vegetable and Bean Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Heirloom Vegetable and Bean Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What should I serve with Heirloom Vegetable and Bean Stew?
A simple grain (rice, quinoa, or crusty bread), a quick green salad, and a steamed or roasted vegetable round out the plate. Tap "Plan a meal with the AI" above for dish-specific pairings based on what you have on hand.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★★
So much better than takeout. We'll never order vegetarian delivery again.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
