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