Seasonal Vegetable and Bean Stew
A hearty, slow-simmered stew featuring garden-fresh beans and seasonal vegetables in a rich tomato broth. This american-inspired vegetarian ready in about 55 minutes pairs halved cherry tomatoes, (15 oz), drained and rinsed white beans, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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
- 8 oz, halved cherry tomatoes
- 6 oz, trimmed and cut into 1-inch pieces green beans
- 1 can (15 oz), drained and rinsed white beans
- 1 medium, diced onion
- 2 cloves, minced garlic
- 2 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1/2 tsp dried thyme
- 3/4 tsp sea salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot over medium heat, combine 1 medium onion (diced), 2 minced garlic cloves, 1/2 tsp dried thyme, 3/4 tsp sea salt, and 1/4 tsp black pepper; sauté for 3 minutes until onion is translucent and fragrant.
- Step 2: Add 8 oz cherry tomatoes (halved), 6 oz green beans (cut into 1-inch pieces), 1 can (15 oz) white beans (drained and rinsed), 2 cups chicken broth, and 1 can (14 oz) diced tomatoes; bring to a gentle simmer.
- Step 3: Reduce heat to low, cover, and simmer for 25 minutes until vegetables are tender and flavors are well blended, stirring occasionally.
- Step 4: Adjust seasoning with additional salt and pepper if needed, then serve hot.
Frequently asked questions
How long does Seasonal Vegetable and Bean Stew take to make?
Total time is about 55 minutes (20 min prep + 35 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 Seasonal 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 halved cherry tomatoes from drying out.
Can I substitute ingredients in Seasonal 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 Seasonal 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.
Is Seasonal Vegetable and Bean Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
