Racial Zone Bean & Herb Stew

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A hearty, multi-colored bean stew with smoky paprika and fresh herbs, representing the diverse zones of Azeroth. This American-inspired soup recipe, ready in about 40 minutes, pairs diced tomatoes, vegetable broth, black beans 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

• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 can (15 oz), drained black beans
• 1 can (15 oz), drained kidney beans
• 1 can (15 oz), drained cannellini beans
• 1, finely diced onion
• 2 stalks, diced celery
• 1, diced carrot
• 1 tsp paprika
• 1/2 tsp dried thyme
• 2 tbsp, chopped fresh parsley

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat a large pot over medium heat, add diced onion, celery, and carrot, and cook for 5 minutes until softened and translucent.
2. Step 2: Stir in diced tomatoes, vegetable broth, black beans, kidney beans, and cannellini beans, then bring to a gentle simmer.
3. Step 3: Add 1 tsp paprika and 1/2 tsp dried thyme, stirring to combine, and simmer uncovered for 20 minutes to meld flavors.
4. Step 4: Remove from heat, stir in 2 tbsp fresh parsley, and let sit for 5 minutes to allow flavors to develop.
5. Step 5: Serve hot with crusty bread for dipping into the vibrant, multi-colored bean broth.