Slow-Simmered Tomato and Bean Stew
A comforting, one-pot stew simmered to perfection with garden-fresh vegetables and herbs, ideal for chilly evenings. This american-inspired soups (vegetarian) ready in about 75 minutes pairs olive oil, small, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, 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 small, diced onion
- 2 cloves, minced garlic
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz), drained and rinsed kidney beans
- 1 cup vegetable broth
- 1, diced carrot
- 1 stalk, diced celery
- 1 tsp dried oregano
- 1 bay leaf
- to taste salt
- to taste black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced small onion and 2 minced garlic cloves, sautéing for 3 minutes until translucent and fragrant.
- Step 2: Add 1 can (14 oz) diced tomatoes, 1 can (15 oz) kidney beans (drained and rinsed), 1 cup vegetable broth, 1 diced carrot, 1 diced celery stalk, 1 tsp dried oregano, and 1 bay leaf. Season with salt and black pepper to taste, then bring to a gentle simmer.
- Step 3: Reduce heat to low, cover, and simmer for 60 minutes, stirring occasionally until vegetables are tender and flavors meld. Discard the bay leaf before serving.
Frequently asked questions
How long does Slow-Simmered Tomato and Bean Stew take to make?
Total time is about 75 minutes (15 min prep + 60 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 Tomato 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-Simmered Tomato 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-Simmered Tomato and Bean Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Simmered Tomato 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
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★☆☆☆☆
Didn't come together the way I expected. Flavors were flat.
