Mixed Bean and Vegetable Stew

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

A nourishing, one-pot stew bursting with colorful vegetables and protein-packed beans, simmered in a savory herb broth. This medierranean-inspired soups ready in about 55 minutes pairs drained and rinsed chickpeas, drained and rinsed kidney beans, diced 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally, until vegetables are tender.
  5. Step 5: Season with salt and black pepper to taste. Simmer uncovered for 5 more minutes to thicken slightly.
  6. Step 6: Serve hot, garnished with fresh herbs if desired.

Frequently asked questions

How long does Mixed Bean and Vegetable Stew take to make?

Total time is about 55 minutes (15 min prep + 40 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 Mixed Bean and Vegetable 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 drained and rinsed chickpeas from drying out.

Can I substitute ingredients in Mixed Bean and Vegetable 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 Mixed Bean and Vegetable Stew 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.

What goes well with Mixed Bean and Vegetable Stew?

Medierranean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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