One-Pot Mixed Bean and Vegetable Stew with Smoked Paprika

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A hearty, slow-simmered stew featuring three types of beans and seasonal vegetables in a deeply flavorful broth with smoky paprika. This general-inspired one pot ready in about 45 minutes pairs olive oil, large, diced onion, peeled and diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 2 tbsp olive oil
• 1 large, diced onion
• 2, peeled and diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 cup, dried and rinsed black beans
• 1 cup, dried and rinsed kidney beans
• 1 cup, canned, drained and rinsed chickpeas
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1, diced red bell pepper
• 1, diced zucchini
• to taste salt
• to taste pepper
• for garnish fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks, and cook for 5 minutes until softened, stirring occasionally.
2. Step 2: Stir in 3 minced garlic cloves, 1 tsp smoked paprika, and 1 tsp cumin, and cook for 1 minute until fragrant.
3. Step 3: Add 1 cup rinsed dried black beans, 1 cup rinsed dried kidney beans, 1 cup drained canned chickpeas, 4 cups vegetable broth, and 1 can diced tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
4. Step 4: Add 1 diced red bell pepper and 1 diced zucchini, and simmer uncovered for 10 minutes until vegetables are tender.
5. Step 5: Season with salt and pepper to taste, and garnish with fresh parsley before serving.