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 (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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
