Mixed Bean and Vegetable Stew

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A nourishing, one-pot stew bursting with colorful vegetables and protein-packed beans, simmered in a savory herb broth. This Medierranean-inspired soup recipe, ready in about 55 minutes, pairs chickpeas, kidney beans, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 40 min Serves 6 Medierranean cuisine 350 cal/serving

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Ingredients

15 oz, drained and rinsed chickpeas
15 oz, drained and rinsed kidney beans
2, diced carrots
2 stalks, diced celery
1 medium, diced zucchini
14 oz diced tomatoes
3 cups chicken broth
1 tsp dried thyme
1/2 tsp dried rosemary
2 tbsp olive oil
1, diced onion
2 cloves, minced garlic
to taste salt
to taste black pepper

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and cook until softened, about 5 minutes.
Step 2: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant. Add 2 diced carrots, 2 diced celery stalks, and 1 diced zucchini. Cook for 5 minutes until vegetables begin to soften.
Step 3: Add 15 oz drained chickpeas, 15 oz drained kidney beans, 14 oz diced tomatoes, 3 cups chicken broth, 1 tsp dried thyme, and 1/2 tsp dried rosemary. Bring to a simmer.
Step 4: Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally, until vegetables are tender.
Step 5: Season with salt and black pepper to taste. Simmer uncovered for 5 more minutes to thicken slightly.
Step 6: Serve hot, garnished with fresh herbs if desired.