Slow-Simmered Northern Illinois Harvest Stew with Corn and Beans
A hearty, slow-cooked stew featuring sweet corn, kidney beans, and seasonal vegetables, honoring Northern Illinois' agricultural heritage. This american-inspired soups ready in about 50 minutes pairs olive oil, diced onion, diced (1/2-inch) 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 tbsp olive oil
- 1, diced onion
- 2, diced (1/2-inch) carrots
- 2 stalks, diced (1/2-inch) celery
- 3 cloves, minced garlic
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can, drained and rinsed kidney beans
- 1 cup (fresh or frozen) corn kernels
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook for 5 minutes until softened. Add garlic and cook 1 minute until fragrant.
- Step 2: Stir in diced tomatoes (with juice), kidney beans, corn, vegetable broth, thyme, rosemary, salt, and black pepper. Bring to a simmer and cook uncovered for 25 minutes, stirring occasionally.
- Step 3: Remove from heat, stir in 2 tbsp fresh parsley, and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Northern Illinois Harvest Stew with Corn and Beans take to make?
Total time is about 50 minutes (20 min prep + 30 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-Simmered Northern Illinois Harvest Stew with Corn and Beans?
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-Simmered Northern Illinois Harvest Stew with Corn and Beans?
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-Simmered Northern Illinois Harvest Stew with Corn and Beans 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-Simmered Northern Illinois Harvest Stew with Corn and Beans?
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
- ★★★★★
Perfect for a cold evening. The slow simmer made it so tender and aromatic.
- ★★★★★
This stew was a hit with my family! The corn and beans really brought out the harvest flavors.
- ★★★★★
Loved the authentic Northern Illinois touch. My kids even ate the veggies!
