Mid-America Harvest Vegetable Stew with Corn and Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, comforting stew featuring fresh corn, beans, and root vegetables inspired by the Mid-America regional harvest. This american-inspired vegetarian 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.

Prep: 15 min Cook: 35 min Serves 6 American cuisine 210 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Mid-America Harvest Vegetable Stew with Corn and Beans take to make?

Total time is about 50 minutes (15 min prep + 35 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 Mid-America Harvest Vegetable Stew with Corn and Beans?

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 olive oil from drying out.

Can I substitute ingredients in Mid-America Harvest Vegetable Stew with Corn and Beans?

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 Mid-America Harvest Vegetable Stew with Corn and Beans for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.

Is Mid-America Harvest Vegetable Stew with Corn and Beans vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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