Smoky Mushroom and Black Bean Stew

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A deeply savory stew with earthy mushrooms, protein-rich black beans, and a hint of smoky paprika, perfect for chilly evenings. This Asian-inspired soup recipe (vegetarian, high-protein), ready in about 40 minutes, pairs olive oil, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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

• 1 tbsp olive oil
• 1 onion
• 2 cloves garlic
• 1 carrot
• 1 cup mushrooms
• 1 cup black beans
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• to taste salt
• to taste black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat.
2. Step 2: Add 1 onion (diced) and cook for 5 minutes until soft.
3. Step 3: Stir in 2 garlic cloves (minced) and 1 carrot (diced), cooking for 2 more minutes until fragrant.
4. Step 4: Add 1 cup mushrooms (sliced) and cook for 5 minutes until liquid evaporates.
5. Step 5: Add 1 cup black beans (rinsed), 1 can (14 oz) diced tomatoes, 2 cups vegetable broth, 1 tsp smoked paprika, and 1/2 tsp dried thyme.
6. Step 6: Simmer covered for 20 minutes, stirring occasionally, until carrots are tender.
7. Step 7: Season with salt and black pepper to taste, adjusting as needed.