Three-Bean & Vegetable Slow Cooker Stew
A hearty, nutrient-packed stew simmered for 6 hours in the slow cooker, featuring protein-rich beans, colorful vegetables, and a savory tomato base. This mediterranean-inspired slow cooker (vegetarian) ready in about 380 minutes pairs (14 oz) can diced tomatoes, low-sodium vegetable broth, rinsed dried white beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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 (14 oz) can diced tomatoes
- 2 cups low-sodium vegetable broth
- 1 cup, rinsed dried white beans
- 1/2 cup, rinsed dried kidney beans
- 1/2 cup, rinsed dried cannellini beans
- 2 medium, diced carrots
- 2 stalks, diced celery
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Instructions
- Step 1: Place 1 cup rinsed dried white beans, 1/2 cup rinsed dried kidney beans, and 1/2 cup rinsed dried cannellini beans into a slow cooker.
- Step 2: Add 2 medium diced carrots, 2 diced celery stalks, 1 diced medium onion, 3 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp dried thyme, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper to the slow cooker.
- Step 3: Pour in 1 (14 oz) can diced tomatoes and 2 cups low-sodium vegetable broth, stirring gently to combine all ingredients.
- Step 4: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until beans are tender and vegetables are soft but not mushy.
- Step 5: Stir well before serving, adjusting seasoning with additional salt and pepper as needed, and serve hot with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Three-Bean & Vegetable Slow Cooker Stew take to make?
Total time is about 380 minutes (20 min prep + 360 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 Three-Bean & Vegetable Slow Cooker 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 (14 oz) can diced tomatoes from drying out.
Can I substitute ingredients in Three-Bean & Vegetable Slow Cooker 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 Three-Bean & Vegetable Slow Cooker 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 Three-Bean & Vegetable Slow Cooker 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
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
