Slow-Cooked Black Bean and Vegetable Stew
A deeply flavorful, fiber-rich stew simmered to meld fresh vegetables and beans with aromatic spices. This american-inspired soups ready in about 375 minutes pairs chicken broth, (14.5 oz), undrained diced tomatoes, medium, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
- 2 cans (15 oz each), drained and rinsed black beans
- 4 cups chicken broth
- 1 can (14.5 oz), undrained diced tomatoes
- 2 medium, diced carrots
- 2 stalks, diced celery
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1 bay leaf
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a slow cooker, combine drained black beans, chicken broth, diced tomatoes (with juice), carrots, celery, onion, and minced garlic.
- Step 2: Stir in cumin, smoked paprika, bay leaf, salt, and black pepper.
- Step 3: Cook on low for 6-7 hours or high for 3-4 hours, until vegetables are tender and flavors are well combined.
- Step 4: Discard bay leaf before serving. Adjust seasoning if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Black Bean and Vegetable Stew take to make?
Total time is about 375 minutes (15 min prep + 360 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 Slow-Cooked Black Bean and Vegetable 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 chicken broth from drying out.
Can I substitute ingredients in Slow-Cooked Black Bean and Vegetable 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 Slow-Cooked Black Bean and Vegetable 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.
What goes well with Slow-Cooked Black Bean and Vegetable Stew?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Very good for a 360-minute recipe. Would bump up the spice level though.
