Mixed Bean and Vegetable Stew
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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★☆
Very good for a 40-minute recipe. Would bump up the spice level though.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
