Slow-Cooked Vegetable and Bean Stew
A deeply flavorful, one-pot stew simmered with garden vegetables and beans for comforting nourishment. This american-inspired soups (vegetarian) ready in about 65 minutes pairs olive oil, large, diced onion, 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
- 1 tbsp olive oil
- 1 large, diced onion
- 2, diced carrots
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz), drained kidney beans
- 1 can (14 oz) vegetable broth
- 1 cup, chopped cabbage
- 1/2 tsp dried thyme
- to taste salt
- to taste black pepper
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, and cook for 5 minutes until softened.
- Step 2: Stir in minced garlic and cook for 1 minute until fragrant, avoiding browning.
- Step 3: Add diced tomatoes, drained kidney beans, vegetable broth, chopped cabbage, dried thyme, salt, and pepper. Bring to a gentle simmer.
- Step 4: Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally, until vegetables are tender and flavors meld.
Frequently asked questions
How long does Slow-Cooked Vegetable and Bean Stew take to make?
Total time is about 65 minutes (20 min prep + 45 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 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 olive oil from drying out.
Can I substitute ingredients in Slow-Cooked 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 Slow-Cooked 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 Slow-Cooked 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
- ★★★★★
Loved it! So easy and healthy.
- ★★★★★
The slow-cooking really brings out the vegetables' sweetness. Perfect for a cold day.
- ★★★★★
This stew is a family favorite! My kids even eat their veggies now.
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