One Pot Kosovar Bean and Vegetable Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A hearty, slow-simmered stew featuring white beans, root vegetables, and aromatic herbs for a comforting bowl. This balkan-inspired one pot ready in about 75 minutes pairs soaked overnight dried white beans, vegetable broth, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, 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

• 1 cup, soaked overnight dried white beans
• 4 cups vegetable broth
• 1 medium, diced onion
• 2 medium, diced carrot
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 bay leaf
• 2 tbsp olive oil
• 1/2 cup canned tomatoes
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks, and cook for 5 minutes until softened.
2. Step 2: Add 3 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp dried thyme, and 1 bay leaf, and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 cup soaked white beans, 4 cups vegetable broth, and 1/2 cup canned tomatoes, then bring to a simmer.
4. Step 4: Cover and cook on low heat for 60 minutes, or until beans are tender, adding more broth if needed.
5. Step 5: Season with salt and black pepper to taste, discard bay leaf, and serve hot.