Northwest Ohio-Inspired Hearty Vegetable and Bean Stew
A comforting stew packed with regional vegetables and beans, showcasing the rich agricultural heritage of Northwest Ohio. This american-inspired soups ready in about 60 minutes pairs olive oil, large, diced yellow onion, medium, peeled and diced carrots 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.
Ingredients
- 3 tbsp olive oil
- 1 large, diced yellow onion
- 2 medium, peeled and diced carrots
- 2, diced celery stalks
- 3, minced garlic cloves
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz), drained and rinsed kidney beans
- 1 cup, trimmed and cut into 1-inch pieces green beans
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat 3 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks, sautéing for 6-7 minutes until vegetables soften and onions become translucent.
- Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Add 1 can (14.5 oz) diced tomatoes, 1 can (15 oz) drained kidney beans, 1 cup trimmed green beans, and 4 cups vegetable broth to the pot.
- Step 4: Season with 1 tsp dried thyme, 1 tsp salt, 1/2 tsp black pepper, and 1 bay leaf. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 35-40 minutes until the stew thickens and the flavors meld.
- Step 5: Remove the bay leaf, stir in 2 tbsp chopped fresh parsley, and adjust seasoning to taste before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Northwest Ohio-Inspired Hearty Vegetable and Bean Stew take to make?
Total time is about 60 minutes (15 min prep + 45 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 Northwest Ohio-Inspired Hearty Vegetable and Bean 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 olive oil from drying out.
Can I substitute ingredients in Northwest Ohio-Inspired Hearty Vegetable and Bean 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 Northwest Ohio-Inspired Hearty Vegetable and Bean 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 Northwest Ohio-Inspired Hearty Vegetable and Bean Stew?
American 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.
