Mid-America Harvest Vegetable Stew with Corn and Beans

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A hearty, comforting stew featuring fresh corn, beans, and root vegetables inspired by the Mid-America regional harvest. This American-inspired vegetarian recipe, ready in about 50 minutes, pairs olive oil, yellow onion, diced, carrots, peeled and sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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

• 3 tbsp olive oil
• 1 medium yellow onion, diced
• 2 large carrots, peeled and sliced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 1/2 cups fresh corn kernels
• 1 can (15 oz) canned black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp fresh thyme leaves
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 diced medium yellow onion, 2 sliced large carrots, and 2 diced celery stalks. Sauté for 6-7 minutes until vegetables are softened and onions are translucent.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1 1/2 cups fresh corn kernels, 1 can (15 oz) drained and rinsed black beans, and 1 can (14.5 oz) diced tomatoes to the pot. Stir to combine.
4. Step 4: Pour in 4 cups vegetable broth, then add 1 tsp fresh thyme leaves, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally.
5. Step 5: Remove from heat and stir in 2 tbsp chopped fresh parsley. Serve hot with crusty bread or over rice.