North Side Vegetable & Bean Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A hearty, slow-simmered stew featuring seasonal vegetables and beans, embodying community spirit through simple, nourishing ingredients. This american-inspired soups (vegetarian) ready in about 55 minutes pairs Olive oil, medium, diced Onion, medium, diced Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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

• 2 tbsp Olive oil
• 1 medium, diced Onion
• 2 medium, diced Carrots
• 2 stalks, diced Celery
• 3 cloves, minced Garlic
• 1 can (14.5 oz) Diced tomatoes
• 4 cups Vegetable broth
• 1 can (15 oz), drained and rinsed Kidney beans
• 2 cups, cubed Red potatoes
• 2 cups, fresh Spinach
• 1 tsp dried Thyme
• 1 Bay leaf
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion, 2 diced medium carrots, and 2 diced celery stalks; cook for 5-7 minutes until softened and fragrant, stirring occasionally.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until aromatic.
3. Step 3: Stir in 1 can diced tomatoes (14.5 oz), 4 cups vegetable broth, 1 can drained and rinsed kidney beans (15 oz), 2 cups cubed red potatoes, 1 tsp dried thyme, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer for 25 minutes.
4. Step 4: Stir in 2 cups fresh spinach and cook for 3-4 minutes until wilted. Discard the bay leaf before serving.